Chicken recipes

Hunan Chicken

We love spicy chicken and Hunan isn’t any exception. If you want yours less spicy, lessen the range of chilis and sambal oelek.

Hunan Chicken

Hunan Chicken


3 tbsp. canola oil, divided
boneless, skinless chicken thighs, cut into 1″ pieces

1″ piece ginger, minced

large head broccoli, cut into small florets
red bell pepper, chopped
4-6 dried chilis
2 tbsp. sherry
1/4 c. low-sodium soy sauce
1 tsp. cornstarch
2 tsp. sambal oelek
1 tsp. sesame oil

Rice, for serving


  1. In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan.
  2. Heat remaining canola oil in the same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.
  3. In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to the pan and toss to coat. Serve over rice.

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