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Hunan Chicken is a spicy stir-fry dish with sliced chicken breast and mixed vegetables in a hot and savory Hunan sauce that rivals authentic Chinese takeout.
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5 from 2 votes

Hunan Chicken Recipe

Hunan Chicken is a spicy stir-fry dish with sliced chicken breast and mixed vegetables in a delicious Hunan sauce.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: dinner, Main Course
Cuisine: Chinese
Keyword: hunan chicken
Servings: 4 servings
Calories: 296kcal
Author: TipBuzz



  • 1 pound chicken breasts boneless/skinless (454g)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce low sodium recommended
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil


  • 2 teaspoons chili bean paste spicy doubanjiang*
  • 1/2 cup chicken broth low sodium recommended
  • 1 1/2 tablespoons soy sauce low sodium recommended
  • 2 tablespoons oyster sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon sugar optional
  • 2 teaspoons cornstarch

Stir Fry

  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic (3 cloves garlic)
  • 1/2 tablespoon minced ginger
  • 1 head broccoli  cut into florets (3 cups)
  • 1/2 red bell pepper sliced
  • 1 carrot sliced


  • Slice chicken into thin slices. (You can freeze the chicken for about 30 minutes to firm it up for easy slicing.)
  • In a medium bowl, whisk together the rice vinegar, cornstarch, soy sauce, and egg white.
  • Add the sliced chicken and toss several times to coat.
  • Cover and marinate for 20 minutes in the fridge. (Meanwhile, prepare the rest of the ingredients).
  • Combine Hunan Sauce ingredients in a medium bowl and whisk until the cornstarch dissolves. Set aside. (This recipe uses 2 teaspoons of chili bean paste for medium spiciness. You can start with 1 teaspoon if you prefer less heat and gradually add more.)
  • Place a wok or large pan over medium-high heat and add 1 tablespoon oil.
  • When hot, add the marinated chicken and fry for 3-4 minutes until the edges are lightly browned (the chicken is not fully cooked yet and will be cooked more later). Remove from the pan and set aside.
  • Lower the heat to medium. In the same wok/pan, add remaining oil. Stir in garlic and ginger and fry for 30 seconds or until fragrant.
  • Add broccoli, carrots, and red bell pepper. Stir fry for about 3 minutes until barely tender.
  • Give the prepared sauce a quick stir and pour into the pan.
  • Add back the par-cooked chicken and bring the sauce to a boil while stirring.
  • Stir fry until the chicken is evenly coated and the sauce has thickened (about 2-3 minutes).
  • Serve immediately with rice.


  • *Chili bean paste or Spicy Doubanjiang (辣豆瓣酱) is the secret ingredient for authentic Hunan Chicken. Find it at a local Asian grocery store or online and adjust the spiciness to your own liking. 
  • Use Chinese bean paste and chili flakes as a substitute when you can't find chili bean paste. In a small bowl, add 2 teaspoons black bean paste or oyster sauce, and add 1/2 teaspoon dried chili flakes.
  • You can add other vegetables like zucchini and mushroom.
  • The recipe can be made in advance and meal prepped up to 3 days in advance.


Calories: 296kcal | Carbohydrates: 20g | Protein: 31g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 858mg | Potassium: 1028mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3994IU | Vitamin C: 157mg | Calcium: 89mg | Iron: 2mg