Print

Spicy Hunan Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

This Spicy Hunan Chicken recipe delivers a vibrant and flavorful stir-fry experience featuring tender chicken tenders, blistered green beans, and scallions in a bold, spicy chili bean sauce. Perfectly balanced with savory tamari, tangy rice vinegar, and a hint of sweetness from ketchup, this quick and easy dish comes together in just 25 minutes, making it ideal for a satisfying weeknight dinner.

Ingredients

Vegetables

  • 8 oz green beans, roughly chopped
  • 3 scallions, sliced
  • 2 large garlic cloves, minced

Chicken

  • 1 1/2 lbs chicken tenders, cut into bite-sized pieces
  • Salt and pepper, to season
  • 1/4 cup cornstarch

Sauce

  • 1 tbsp tamari
  • 2 tsp Doubanjiang (chili bean paste), or more to taste
  • 1 tsp rice vinegar
  • 1 tsp oyster sauce
  • 2 tsp ketchup
  • 3/4 cup chicken stock
  • 2 tsp cornstarch (for sauce thickening)

Oil

  • 2 tbsp canola oil, divided

Instructions

  1. Prepare the vegetables: Heat a large wok or skillet over high heat. When hot, add 2 teaspoons of canola oil and swirl to coat the pan. Add the green beans and stir-fry for 2-3 minutes until they start to blister. Add the sliced scallions and minced garlic, then stir-fry for an additional minute. Remove the vegetables from the wok and set aside.
  2. Coat the chicken: While the vegetables cook, season the chicken tenders with salt and pepper. Place the chicken pieces into a large plastic ziplock bag. Add 1/4 cup of cornstarch, seal the bag, and shake well to evenly coat the chicken.
  3. Cook the chicken – first batch: Add half of the remaining canola oil to the hot wok and swirl to coat. Once the oil begins to shimmer, add half of the coated chicken pieces. Stir-fry the chicken until browned and crisp, about 6 minutes. Remove the cooked chicken from the wok and place it on the plate with the vegetables.
  4. Cook the chicken – second batch: Add the remaining oil to the wok and swirl to coat. When shimmering, add the remaining chicken pieces. Stir-fry until browned and crisp, approximately 5-6 minutes.
  5. Mix the sauce: While the chicken cooks, combine tamari, Doubanjiang chili bean paste, rice vinegar, oyster sauce, ketchup, the remaining 2 teaspoons of cornstarch, and chicken stock in a small bowl. Whisk to blend thoroughly.
  6. Combine and finish: When the chicken is fully cooked, return the first batch of chicken and the cooked vegetables to the wok. Pour the prepared sauce over the chicken and vegetables. Bring the mixture to a boil, then reduce the heat to a simmer. Toss the chicken and vegetables continuously until the sauce thickens and coats everything evenly.
  7. Serve: Serve the spicy Hunan chicken hot, ideally accompanied by steamed or fried rice for a complete meal.

Notes

  • Adjust the amount of Doubanjiang chili bean paste to your spice preference—add more for extra heat.
  • Using tamari makes this dish gluten-free, but check your other ingredients if strict gluten-free compliance is needed.
  • Ensure the wok or skillet is very hot before stir-frying to get the best sear on chicken and vegetables.
  • Double coating chicken in cornstarch helps achieve a crispier texture.
  • This dish pairs excellently with jasmine or basmati rice to balance the spicy sauce.

Find it online: https://marthatasty.com/spicy-hunan-chicken-recipe/