Go Back
–+ servings
A plate of Hunan chicken stir-fry with sliced chili peppers, celery and scallions in a dark glossy sauce

Hunan Chicken

No ratings yet
A quick stir-fry of seared chicken thighs, fresh hot chili peppers, celery and scallions in a savory fermented black bean, oyster and soy sauce.
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 269 kcal

Ingredients
  

  • 1 pound chicken thighs boneless and skinless, cut into 1-inch pieces; chicken breast is an alternative
  • 1 tablespoon Shaoxing wine for the chicken
  • 1/4 teaspoon salt for the chicken
  • 2 teaspoons cornstarch for the chicken
  • 1 tablespoon oyster sauce for the sauce
  • 1 tablespoon Shaoxing wine for the sauce
  • 1 tablespoon soy sauce for the sauce
  • 1 teaspoon dark soy sauce for the sauce
  • 2 teaspoons sugar for the sauce
  • 1/2 teaspoon cornstarch for the sauce
  • 2 tablespoons peanut oil or vegetable oil; divided
  • 6 scallions cut into 1-inch pieces, white and green parts separated
  • 5 cloves garlic smashed and sliced
  • 1/2 inch ginger julienned
  • 2 tablespoons fermented black beans
  • 2 stalks celery sliced on the bias into 1/2-inch-thick pieces
  • 2 hot chili peppers such as Anaheim or Fresno, thinly sliced on the bias

Instructions
 

  • Mix the chicken with a tablespoon of the wine, the salt and 2 teaspoons of cornstarch until evenly coated in a thin slurry.
  • In a small bowl, combine the oyster sauce, the other tablespoon of wine, the soy sauce, dark soy sauce, sugar and the remaining 1/2 teaspoon of cornstarch.
  • Heat 1 tablespoon of oil in a large skillet over high heat until hot. Spread the chicken in one layer without overlapping. Sear until golden underneath, about 2 minutes, then turn and cook the other side, about 1 to 2 minutes. Check that the chicken reaches 165°F with a food thermometer before moving it to a plate. Keep cooking if needed.
  • Add the remaining tablespoon of oil, the scallion whites, garlic, ginger and fermented black beans. Cook and stir over medium heat for 1 minute, until fragrant.
  • Add the chili peppers, celery and scallion greens. Stir and cook for 2 minutes, until the vegetables are just starting to turn tender.
  • Return the chicken to the skillet and pour in the sauce. Cook and stir until the sauce reduces and coats everything. Serve hot with steamed rice.

Notes

The heat comes from the fresh peppers, which vary; taste one before cooking. Rice is not included in the nutrition.

Nutrition

Serving: 1servingCalories: 269kcalCarbohydrates: 12gProtein: 25.3gFat: 12.2gSodium: 1183mgFiber: 2gSugar: 4.9g

Made this recipe? Tap a star to rate it.

No ratings yet
Keyword chicken with fermented black beans, hunan chicken, hunan chicken recipe, hunan chicken stir-fry, spicy chicken stir-fry