Hunan Chicken - a delicious and wholesome Chinese takeout favorite made easy at home. This stir-fry is packed with flavor and is sure to satisfy that takeout craving without any of the bloated feeling afterward!
In a small bowl, stir together chicken stock, soy sauce, brown sugar, 4 teaspoons cornstarch, sriracha, and 1 teaspoon sesame oil. Set aside.
Season chicken with 2 teaspoons salt and pepper; toss with remaining 1 tablespoon cornstarch. Heat a large skillet or wok over medium-high heat; add 3 tablespoons canola oil.
Add chicken and half of garlic and ginger; cook until white but not fully cooked through, about 4 minutes. Remove from skillet; set aside.
Add remaining garlic and ginger to skillet; cook 1 minute. Add remaining 1 teaspoon sesame oil, mushrooms, peppers, broccoli, water chestnuts, and remaining ½ teaspoon salt. Cook until vegetables begin to soften, about 3 minutes.
Return to chicken to skillet; add sauce. Cook, stirring occasionally, until sauce is thickened, about 4 minutes. Serve over rice; garnish with scallions.
Notes
You can use any vegetables you like in this recipe it's a great way to use up leftovers.
Turkey or pork would also work well instead of chicken.
To keep this Hunan chicken clean and wholesome serve it with some brown rice and scallions.
You can make this in advance and store it in the fridge or freezer.
Leftovers will store well in the fridge for 2-3 days or can be frozen in suitable containers.