Chex Mix
Lidey Heuck
236 ratings with an average rating of 4 out of 5 stars
236
1 hour, plus cooling
Hunan Chicken
Updated Feb. 6, 2024
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1¼pounds boneless skinless chicken breasts
- 4tablespoons soy sauce
- 6tablespoons neutral oil, plus more as needed
- 2tablespoons cornstarch
- ¼cup rice vinegar
- 1teaspoon granulated sugar
- 2tablespoons Shaoxing wine or dry sherry
- 1(1-inch) piece ginger, peeled and thinly sliced
- 2scallions, trimmed and cut into 2-inch pieces, whites and greens separated
- ¾teaspoon crushed red pepper
- 12 to 15whole dried red chile peppers, such as Tianjin or árbol, to taste, or an additional ¾ teaspoon crushed red pepper
- 3tablespoons fermented black beans, roughly chopped, or ¼ cup hoisin with 1 tablespoon fish sauce
- 4medium garlic cloves, thinly sliced
- 1small red bell pepper, chopped
- 1small green bell pepper, chopped
- 1long hot pepper, jalapeño or cubanelle, halved, seeded (if desired) and thinly sliced
- 2cups broccoli florets
- 1(15-ounce) can baby corn, drained and halved
- 4cups steamed jasmine rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
837 calories; 30 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 9 grams polyunsaturated fat; 98 grams carbohydrates; 11 grams dietary fiber; 18 grams sugars; 48 grams protein; 1673 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pat the chicken dry with paper towels, then cut crosswise into ¼-inch-thick slices. Place in a medium bowl and add 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon water. Toss, then sprinkle in cornstarch and toss again until each piece of chicken is fully coated. Let marinate for at least 10 minutes or up to 2 hours. Refrigerate if longer than 30 minutes, but bring to room temperature 15 minutes before cooking.
- Step 2
Meanwhile, in a small bowl, stir together the remaining 3 tablespoons of soy sauce, rice vinegar, sugar, Shaoxing wine and 2 tablespoons of water.
- Step 3
Heat 1 tablespoon of oil in a wok or large (12-inch) cast-iron skillet over high. Once the oil is shimmering, add the chicken in an even layer, cooking in batches and adding more oil, if necessary. Cook until the edges are slightly golden brown and the chicken no longer sticks to the pan, 1 to 2 minutes. Flip the chicken and repeat on the other side, then transfer to a plate.
- Step 4
Reduce heat to medium-low and add remaining 4 tablespoons oil, ginger, scallion whites, crushed red pepper, dried chiles, fermented black beans and garlic. Cook, stirring, until ginger starts to soften, about 1 minute. Stir in the bell peppers, long hot pepper, scallion greens, broccoli and corn until everything is coated. Return the chicken and any of its juices back to the pan.
- Step 5
Increase the heat to high. Pour the soy sauce mixture into the pan and toss until everything is coated. Cover and cook until vegetables are just tender and chicken is cooked through, about 2 minutes. (If you don’t have a lid large enough to fit your wok or skillet, use a large baking sheet.) Transfer everything to a platter and serve alongside steamed rice.
Private Notes
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Cooking Notes
Messcalif
This was excellent! Interesting that the summary highlighted the hot and sour flavors…..this delivered. I though a little more balance might be needed, a bit more sweetness thru Hoisin or sugar. Yet my wife’s non-spicy palate tolerated the ever-present but not-overwhelming heat. This definitely delivered if that was the authentic flavors. I still might sweeten up, but this is a keeper.
tmatt
Made as directed with dry sherry and hoison/fish sauce. Really good. Everyone was happy. Solid recipe.
Judy
2 suggestions, 1- baby carrots, you may need to slice them in half lengthwise depending upon how thick they are. 2- water chestnuts, sliced Or julienned.
Charlie
I've made many NYT dishes but this is the best yet. I used chicken thighs because that's all I buy, didn't add the red pepper flakes because there were enough loose seeds from the dried chilies so I didn't want to overdo the heat. Excluded the seeds from the jalapenos and used the hoisin/fish sauce sub for the black beans but everything else was by the book. A visually stunning dish and an exceptionally flavored dish. Just WOW!
Traci G
The sour notes of this dish were unexpected but highly addicting with each serving. I couldn’t get enough. I thought about increasing the sugar at first, but glad I didn’t. The other star component of this dish is the well thought out cooking times. Each component was cooked perfectly, from the tender velveted chicken to the crisp peppers and broccoli. I will be making this again.
Charlie
What a gorgeous dish! Wow...
Glen
Too much corn starch . I would simply fry the chicken strips without beeping them in cornstarch. Came out heavy and not very healthy
DP
I used rotisserie cooked chicken, but I did add the soy and cornstarch to it and "sautéed" it. I used frozen mixed vegetables. Substituted thinly sliced onion for the scallions. I used the hoisin and fish sauce. I would decrease or eliminate the sugar if using hoisin again It was delicious!
Ana
Really, really good and easy to make.
s
These reviews do not belong with the Arepas recipe!
Lisa
this was v good - but for all the chilis, it was just med spicy. Though the recipe says cook time is 40 mins, I was full into this for 2 hours. I didn't mind - it was worth it and there are plenty of leftovers, but NYT recipe developers, please get your timing more accurate for single cooks. Also, I would omit the corn starch - all it did was make a mess of the pan while chicken was cooking and did not provide a coating - perhaps I'd add a tbsp of starch to the sauce for thickening.
Linda
Excellent! Superb flavor!
Steve Blair
Added snow peas and mushrooms. Used boneless skinless thighs. Use 3 Serranos and handful of Thai peppers next time. Double sauce.
Hot and sour
Definitely a hot and sour flavor combination. The chicken stuck and never released from the pan but after scraping it off and deglazing everything turned out all right. Nice flavor balance — and healthy.
Allison
Lovely approximation of Hunan cuisine. I love the heat but it easily serves 6 or 8.
Joan L
Made as directed but with the omission of baby corn, this was terrific. Since there were only two of us, we had some leftovers for lunch the next day and it was still great. It’s a little more complicated than some stir fry recipes but well worth the effort.
Minna
Tasty but I like more sauce and spicier so I added more hot peppers and flakes along with mixture of soy sauce, fermented beans, etc. with a little corn starch too.. Very good instructions with cooking chicken first separately before combining. I don’t like broccoli with hot peppers so I subbed cauliflower. The time allotted was not enough for me. I liked it. I’ll probably cook again but I like Grace Young’s recipes and may just stick with those.
cat
I made it as written and liked this dish ok, finding it a bit bland and vinegary at first. Then I ate it leftover the next day and LOVED it. Definitely a keeper.
KH
I really liked this sauce and that you can use any veggies you have on hand. Will definitely make again.
Susan R
Thought this was mediocre for the amount of prep work. The photo looks so appealing. The final product is not worth the effort.
Dac
Why is the corn halved
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