This 10-Minute Trick Guarantees the Tenderest Chicken Dinner of All Time

Hunan cuisine is known for its bold heat, deep savory notes, and big aromatic chunks of garlic and ginger.

Ready IN

35 mins

Servings

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By TheKitchn.com

August 02, 2026Updated:August 02, 2026

By Lulu Chang
TheKitchn.com

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.

Hunan cuisine is known for its bold, straightforward heat from abundant fresh chilies, deep savory notes from fermented bean paste, and big aromatics such as chunky garlic and ginger. My family’s version captures that spirit—spicy and savory and packed with fresh vegetables along with plenty of tender chicken.

Although many different versions of Hunan chicken exist, what’s always consistent is a spicy sauce that coats chunks of chicken and crispy, colorful vegetables. My parents’ version takes things up a notch by using their special velveting technique of massaging the chicken with a marinade and by blanching the broccoli to preserve that vibrant green and crunch.

Key Ingredients

Lee Kum Kee chili bean sauce: This bean paste gives the Hunan chicken its signature spicy and fermented flavor, packing an umami punch.

Red chili peppers: I like to use Thai bird’s-eye red chilies, but any fresh, small chili will do if you’re looking to re-create the same spicy kick.

Bell peppers: Not only do these peppers add some much-appreciated sweetness to the dish, but also, the vibrancy of the color creates a beautiful effect.

Why You’ll Love It

This dish has classic Hunan-style flavor. Fresh Thai bird’s-eye chilies, garlic, ginger, and chili bean sauce deliver bold, spicy, savory flavor without relying on mala spice (a numbing spice typical of Sichuan cuisine).

The chicken breast is actually tender. Marinate the chicken first, then stir-fry over high heat to lock in tenderness.

The broccoli has the perfect texture. Blanching florets and stems, then stir-frying until just soft yields crisp-tender broccoli that absorbs the sauce without getting mushy.

Helpful Swaps

Chicken thighs can be used instead of boneless chicken breast if preferred.

If you don’t have (or like) broccoli, you could also use green beans for a similar texture and color profile.

If you don’t have chili bean sauce, you could use an equal amount of gochujang or chili garlic sauce.

Storage tips

Refrigerate leftovers (if you’re lucky enough to have them!) in an airtight container for up to four days.

Lulu Chang is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].

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Hunan Chicken

TheKitchn.com

Time

35 mins

(Prep 20 minsCook 15 mins)

Servings

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Servings

Ingredients

1 1/2 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 Lee Kum Kee chilli bean sauce
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 piece (3/4-inch) 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
Steamed jasmine rice, for serving

Instructions

STEP 1

Bring a large pot of water to a boil over high heat. Meanwhile, marinate the chicken.

STEP 2

Mix sliced boneless, skinless chicken breast with 1 teaspoon of the chili bean sauce, soy sauce, dark soy sauce, cornstarch, 2 teaspoons of the vegetable oil, kosher salt, and 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.

STEP 3

Add bite-sized broccoli florets and stems. Return the water to a boil, 1 to 2 minutes. Drain.

STEP 4

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.

STEP 5

Wipe out the wok with paper towels. Heat the wok over high heat. Add the remaining 2 tablespoons vegetable oil. When shimmering, add chopped garlic cloves, coarsely chopped ginger, and thinly sliced red Thai chilies. Stir-fry until fragrant but not browned, about 30 seconds.

STEP 6

Add 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.

STEP 7

Return the chicken and any accumulated juices on the plate to the wok. Add Shaoxing cooking wine, 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.

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