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This Hunan Chicken is an Indo-chinese dish that is a delicious stir fry with chicken and lots of vegetables in a savoury and spicy sauce. I used chicken thighs but you can use chicken breast. This dish is originated from the Hunan province of China.

You can easily substitute tofu for Chicken to make it a vegetarian dish.

Preparation Time: 15 minutes

Cook Time : 20 minutes

Serves : 2


Boneless Chicken Thighs : 250 grams cut into small pieces

Salt and pepper to taste

Cornstarch : 1 tablespoon + 1 teaspoon

Broccoli florets : 1/2 cup

Bell peppers (red, yellow, green) : 2 cups diced

Baby corn : 1/2 cup

Garlic : 1 teaspoon minced

For Sauce:

Chicken stock : 1/4 cup

Soy sauce : 1 tablespoon

Oyster sauce: 1 tablespoon

Rice vinegar/white vinegar : 1 teaspoon

Honey : 1 teaspoon

Red chilli paste : 2 teaspoons


In a medium bowl, add chicken, 1 tablespoon of corn starch and mix well.

Heat sesame oil in a large pan over high heat, add chicken and season it with salt and pepper. Cook for 4 minutes or until the pieces are brown. Transfer the chicken into a plate. Keep aside.

In the same pan, add garlic, peppers, broccoli and baby corn and sauté for 4-5 minutes.

Meanwhile in a small bowl, add all the ingredients listed under sauce and stir well.

Add the chicken back to the pan, add the sauce and cook for 2 minutes.

Turn off the stove and serve hot with rice.