Hunan Chicken and Vegetables

Hunan Chicken and Vegetables

Straight from a favorite Chinese restaurant, this recipe for Hunan chicken and vegetables is ready in just minutes.

Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
409 Calories

Recipe Instructions

Step 1
Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
Step 2
Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
Step 3
Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
Step 4
Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.
Hunan Chicken and Vegetables

Ingredients

  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon chopped green onion
  • 1 tablespoon hoisin sauce
  • 2 cups warm cooked rice
  • 2 tablespoons soy sauce, or more to taste
  • 2 teaspoons chile oil
  • 0.5 cup water
  • 0.5 cup baby corn, drained
  • 0.5 cup sliced bamboo shoots, drained
  • 0.5 cup chopped green bell pepper
  • 0.5 cup vegetable oil, or as needed
  • 0.5 cup sliced water chestnuts, drained
  • 6 dried red pepper pods
  • 1.5 teaspoons jarred minced garlic
  • 1.5 cups Chicken, broilers or fryers, breast, meat only, raw
  • 0.5 cup carrot strips
  • 0.5 cup coarsely chopped onion

Categories

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