Hunan Chicken
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
- 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.