Hot and Spicy Hunan-Style Chicken

This is a dish that I love to make. It is a simple Hunan-style chicken that you will love. If you like a lot of heat, you want to add to the anise pepper. It gives it that warm, deep heat.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 581 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon white sugar
• 1 tablespoon cornstarch
• 4 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon grated fresh ginger
• ½ cup chicken broth
• 2 tablespoons rice wine vinegar
• 2 large skinless, boneless chicken breasts, cut into bite-sized pieces
• 6 peppers dried red chile peppers, or more to taste
• 1 medium shallot
• 1 medium scallion
• 1 teaspoon anise seed, or more to taste

Recipe Instructions

Step 1

Whisk soy sauce, sherry, and ginger together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 15 to 20 minutes.

Step 2

While chicken marinates, soak dried chiles in warm water until soft, about 15 minutes.

Step 3

Cut chile peppers, shallot, and scallion diagonally into 1-inch pieces.

Step 4

Grind anise seed into a powder using a mortar and pestle. Transfer to a bowl and add chicken broth, vinegar, sugar, and salt; mix until well combined.

Step 5

Heat olive oil in a skillet over medium to medium-high heat. Add chile peppers and shallot; stir-fry for 30 seconds. Add scallion and stir-fry, 30 seconds more. Add marinade mixture and chicken and stir-fry, 1 to 2 minutes. Pour in chicken broth mixture and mix well.

Step 6

Cook over low heat until chicken pieces are tender, no longer pink in the centers, and juices run clear, about 10 minutes. Stir in cornstarch to thicken sauce; serve with chicken.