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

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

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.