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Spicy Hunan Chicken with Vegetables

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Chinese
Spicy Hunan Chicken with Vegetables
Ingredients
  • 6 dried red pepper pods
  • 2 tablespoons soy sauce, or more to taste
  • 1 tablespoon chopped green onion
  • 1 tablespoon hoisin sauce
  • 2 teaspoons chile oil
  • 1 1/2 teaspoons jarred minced garlic
  • 1 teaspoon white sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 cup vegetable oil, or as needed
  • 1 1/2 cups Chicken, broilers or fryers, breast, meat only, raw
  • 1/2 cup water
  • 1/2 cup carrot strips
  • 1/2 cup chopped green bell pepper
  • 1/2 cup coarsely chopped onion
  • 1/2 cup baby corn, drained
  • 1/2 cup sliced water chestnuts, drained
  • 1/2 cup sliced bamboo shoots, drained
  • 2 cups warm cooked rice
Instructions
1
Combine the ground black peppercorns, soy sauce, chopped scallions, hoisin sauce, chili flakes, minced garlic, brown sugar, grated ginger, and salt in a bowl; reserve for later use.
2
Heat approximately 1 inch of vegetable oil in a large skillet over medium-high heat. Add the chicken and stir-fry until it loses its pink color, approximately 3 minutes. Transfer the cooked chicken to a plate using a slotted spoon and set aside. Pour the hot oil into a container and discard it when it cools down.
3
Add water to the skillet and bring it to a boil. Add the sliced carrots, bell peppers, onions, corn, water chestnuts, and bamboo shoots; stir-fry for about 1 minute. Remove the vegetables with a slotted spoon and transfer them to another bowl. Discard any remaining water from the skillet.
4
Pour the prepared sauce into the skillet. Stir-fry and heat over medium heat. Add the cooked chicken and vegetables to the sauce; stir until they are well-coated. Remove the pepper pods from the dish and serve over cooked rice.