Hunan Chicken and Vegetables
Description
Straight from a favorite Chinese restaurant, this recipe for Hunan chicken and vegetables is ready in just minutes.
Ingredients
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6 dried red pepper pods
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2 tablespoons soy sauce, or more to taste
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1 tablespoon chopped green onion
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1 tablespoon hoisin sauce
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2 teaspoons chile oil
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1 1/2 teaspoons jarred minced garlic
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1 teaspoon white sugar
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1 teaspoon ground ginger
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1 teaspoon salt
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1/2 cup vegetable oil, or as needed
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1 1/2 cups Chicken, broilers or fryers, breast, meat only, raw
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1/2 cup water
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1/2 cup carrot strips
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1/2 cup chopped green bell pepper
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1/2 cup coarsely chopped onion
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1/2 cup baby corn, drained
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1/2 cup sliced water chestnuts, drained
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1/2 cup sliced bamboo shoots, drained
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2 cups warm cooked rice
Directions
1
Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
2
Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
3
Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
4
Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.