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
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.