Hunan Chicken

Prep: 25 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

I was the rare child who absolutely loved broccoli. I simply couldn’t get enough of it when I was a kid (a habit that has followed me into adulthood). So complete was my love of broccoli that my parents determined that the best way for me to eat a complete meal would be to create dishes that featured both broccoli and a protein, thus resulting in a wide repertoire of various stir-fries that were really just excuses for broccoli to play a supporting rather than starring role in my diet. One of my favorite dishes resulting from this exercise is our family’s recipe for Hunan chicken.

Ingredients

1.5 to 2 pounds boneless, skinless chicken breasts, cut crosswise into 1/4-inch thick pieces 
1 tablespoon plus 1 teaspoon chili bean sauce (toban djan), such as
1 teaspoon soy sauce
1 teaspoon dark soy sauce, such as Lee Kum Kee Premium
2 teaspoons cornstarch
5 tablespoons plus 2 teaspoons vegetable oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar 
2 heads broccoli (1 1/4 to 1 1/2 pounds), stems peeled and florets and stems cut into bite-sized pieces
2 medium red, orange, or yellow bell peppers (or a combination), cut into 1-inch pieces
5 cloves garlic, peeled and halved
1 3/4-inch piece ginger, peeled if desired and coarsely chopped
8 red Thai bird’s-eye chilies, trimmed and thinly sliced crosswise
2 tablespoons Shaoxing cooking wine
2 tablespoons oyster sauce, such as
Steamed jasmine rice, for serving

Instructions

Bring a large pot of water to a boil over high heat. Meanwhile, marinate the chicken.
Mix 1 1/2 to 2 pounds sliced boneless, skinless chicken breast with 1 teaspoon of the chili bean sauce, 1 teaspoon soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons cornstarch, 2 teaspoons of the vegetable oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon granulated sugar together in a medium bowl with your hands until the mixture feels slightly sticky and the chicken is well-coated. Let marinate at room temperature for at least 10 minutes.
Add 2 heads bite-sized broccoli florets and stems. Return the water to a boil, 1 to 2 minutes. Drain.
Heat a wok or large 12-inch skillet over high heat. Add 2 tablespoons of the vegetable oil and swirl to coat the pan. Add half of the chicken in a single layer. Stir-fry until the chicken is browned and almost cooked through, about 2 minutes. Transfer to a plate. Add 1 tablespoon of the vegetable oil and cook the remaining chicken. Transfer to the plate.
Wipe out the wok with paper towels. Heat the wok over high heat. Add the remaining 2 tablespoons vegetable oil. When shimmering, add 5 chopped garlic cloves, 1 (3/4-inch) piece coarsely chopped ginger, and 8 thinly sliced red Thai chilies. Stir-fry until fragrant but not browned, about 30 seconds.
Add 2 chopped medium bell peppers and stir-fry until crisp-tender, 2 to 3 minutes. Add the broccoli and stir-fry until crisp-tender, 3 to 4 minutes. You can cover the wok for part of this time to help the broccoli soften more quickly, then uncover to let excess steam escape.
Return the chicken and any accumulated juices on the plate to the wok. Add 2 tablespoons Shaoxing cooking wine, 2 tablespoons oyster sauce, and the remaining 1 tablespoon chili bean sauce. Stir-fry until the chicken is cooked through and everything is coated in a glossy sauce, about 1 minute more. Serve with steamed rice.