Quick and easy this is the recipe for one of your favorite take put dished Hunan Chicken but made from scratch at home. It is a stir-fried dish where chicken is shaved very thinly and is coated in a dusting of cornstarch and cooked with a spicy chili paste sauce. The hot peppers that the sauce is made out of are the characteristic feature of the Hunan dishes.
In this particular recipe we will be using chili paste instead of the peppers themselves. You can adjust the heat by adding more or less amounts of the paste to the sauce.
The star of the recipe is the sauce. Hunan sauce is made of garlic, ginger, chili paste and an oyster and soy sauce that is made in just minutes. Chicken broth adds some substance to the sauce and cornstarch helps to thicken the mixture quickly. The results are stellar, hot and spicy, sweet and tart, the sauce hits all four major taste groups and is truly a treat for your taste buds.
The key to the authentic looking, very thin cut, almost shaved chicken is to freeze the chicken breast for about an hour and then slice in very thin strips against the grains.
It is then shaken together with cornstarch in the ziplock first then flesh fried in oil. Nest go the vegetables. We are using a combination of mushrooms, zucchini, bamboo shoots and broccoli as out stir fry vegetables. Chicken and the veggies are then coated in sauce and simmered for a couple more minutes. The house will smell taunting and extremely appetizing while the dish is being cooked.
This Chinese inspired dish is extremely flavorful and super easy to make. Just under 30 minutes you can have mouthwatering, scrumptious Hunan shrimp dish that is definitely company worthy. Serve it with a side of your favorite rice for a complete meal.
