Hunan Chicken

An easy peasy, fakeaway-style twist on a takeaway favourite, this Hunan Chicken is spicy, bold and totally addictive – plus it comes together quickly in a single pan, perfect for busy weeknights when you’re craving serious flavour.

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To say I have a bit of an obsession with hot, chilli-forward stir-fries would be an understatement – I just love that deep, warming heat that hits you the moment garlic, ginger and dried chillies hit the pan. I love how the chicken turns tender, the veggies stay crisp, and the glossy sauce clings to everything in the best possible way, without feeling heavy or greasy.

Over time on this blog I’ve shared plenty of “fakeaway” recipes to satisfy those takeout cravings at home, and I’m always looking for new ways to bring that restaurant-style punch to an easy weeknight dinner. After a few rounds of testing, this Hunan Chicken quickly became my answer to serious spice cravings – fiery, colourful and deeply satisfying every single time.

Why You’ll Love This Recipe

This dish delivers bold heat with balance. Each bite gives spice, crunch, sweetness, and savory depth all together.

Strong flavor: Chilies and chili garlic sauce bring real heat.

Crisp texture: Fresh vegetables stay bright and snappy.

Saucy finish: The glossy sauce coats every piece evenly.

Quick cooking: High heat keeps everything moving fast.

Protein packed: Chicken makes it filling and hearty.

Better than takeout: Fresh ingredients change everything.

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Ingredients

For the Chicken:

• 1 pound chicken breast, boneless and skinless, cut into bite sized pieces
• ⅓ cup cornstarch
• ½ teaspoon pepper

For the Stir Fry:

• 2 tablespoon sesame oil
• 3 to 6 dried chilies
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• ½ red onion, sliced thin
• 2 cups broccoli florets
• 1 medium carrot, sliced thin
• 1 red bell pepper, sliced
• 1 stalk celery, sliced
• ¼ cup peanuts

For the Sauce:

• ¼ cup soy sauce
• ½ cup chicken broth
• 2 tablespoon oyster sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 teaspoon chili garlic sauce
• 1 tablespoon cornstarch

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Step by Step Instructions

1. Coat the Chicken

Place the chicken pieces into a bowl. Sprinkle cornstarch and pepper over the top. Toss until every piece looks evenly coated. This coating helps the chicken stay tender and gives the sauce something to cling to later.

2. Prepare the Sauce

In a separate bowl, whisk soy sauce, chicken broth, oyster sauce, honey, rice vinegar, chili garlic sauce, and cornstarch. Stir until smooth with no lumps. Set it nearby since stir fry moves quickly.

3. Heat the Oil and Chilies

Heat a large wok over medium high heat. Add sesame oil and dried chilies. Let them sizzle gently until fragrant. This step releases smoky heat into the oil.

4. Cook the Chicken

Add the coated chicken to the hot pan. Spread it out so the pieces cook evenly. Let it sear briefly before stirring. Cook until lightly golden and just cooked through. Remove chicken from the pan and set aside.

5. Build the Vegetable Base

Add garlic and ginger to the same pan. Stir quickly to avoid burning. Toss in onion, broccoli, carrot, bell pepper, and celery. Stir fry until the vegetables turn bright and slightly tender while keeping crunch.

6. Combine Everything

Return the chicken to the pan. Pour the prepared sauce over everything. Stir well so the sauce reaches every corner. Let it bubble gently until thick and glossy.

7. Finish with Peanuts

Sprinkle peanuts over the top and give one final toss. Turn off the heat once the sauce coats everything nicely.

Tips and Variations

• Cut vegetables evenly so they cook at the same pace.
• Adjust dried chili count based on heat tolerance.
• Keep the pan hot to avoid watery sauce.
• Stir constantly once the sauce goes in.
• Use fresh broccoli for best texture.

Serving Suggestions

Hunan Chicken tastes amazing over steamed white rice that absorbs the spicy sauce. Fried rice works well too for a richer plate.

When serving guests, I pair it with simple cucumber slices on the side. The cool crunch balances the heat nicely and keeps each bite enjoyable.

Frequently Asked Questions

Is Hunan Chicken very spicy?

Yes, it carries noticeable heat though sweetness balances it out.

Can I reduce the spice?

Lower the dried chili amount and chili garlic sauce slightly.

Does this reheat well?

Yes, warm it gently in a pan to keep texture.

Can I skip peanuts?

Yes, the dish still tastes great without them.

How long does it keep?

Store leftovers in the fridge up to three days.

Final Thoughts

Hunan Chicken brings bold heat and deep flavor without complicated steps. The mix of spicy sauce, crisp vegetables, and tender chicken feels exciting every time.

I love how this dish turns a regular night into something special. Once you try it fresh from the pan, takeout cravings tend to disappear fast.