Name: Hot and Spicy Hunan-Style Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Ingredients: 2 tablespoons soy sauce; 1 tablespoon dry sherry; 1 tablespoon grated fresh ginger; 2 large skinless, boneless chicken breasts, cut into bite-sized pieces; 6 dried red chile peppers, or more to taste; 1 medium shallot; 1 medium scallion; 1 teaspoon anise seed, or more to taste; 0.5 cup chicken broth; 2 tablespoons rice wine vinegar; 1 tablespoon white sugar; 0.5 teaspoon salt; 4 tablespoons olive oil; 1 tablespoon cornstarch

Hot and Spicy Hunan-Style Chicken

3.0

(1)

Add your rating & review

0 Photos

This is a dish that I love to make. It is a simple Hunan-style chicken that you will love. If you like a lot of heat, you want to add to the anise pepper. It gives it that warm, deep heat.

Recipe by Albert Honaker

Published on March 2, 2011

Prep Time:

20 mins

Cook Time:

15 mins

Additional Time:

15 mins

Total Time:

50 mins

Servings:

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon grated fresh ginger
2 large skinless, boneless chicken breasts, cut into bite-sized pieces
6 dried red chile peppers, or more to taste
1 medium shallot
1 medium scallion
1 teaspoon anise seed, or more to taste
½ cup chicken broth
2 tablespoons rice wine vinegar
1 tablespoon white sugar
½ teaspoon salt
4 tablespoons olive oil
1 tablespoon cornstarch

Directions

Whisk soy sauce, sherry, and ginger together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 15 to 20 minutes.
While chicken marinates, soak dried chiles in warm water until soft, about 15 minutes.
Cut chile peppers, shallot, and scallion diagonally into 1-inch pieces.
Grind anise seed into a powder using a mortar and pestle. Transfer to a bowl and add chicken broth, vinegar, sugar, and salt; mix until well combined.
Heat olive oil in a skillet over medium to medium-high heat. Add chile peppers and shallot; stir-fry for 30 seconds. Add scallion and stir-fry, 30 seconds more. Add marinade mixture and chicken and stir-fry, 1 to 2 minutes. Pour in chicken broth mixture and mix well.
Cook over low heat until chicken pieces are tender, no longer pink in the centers, and juices run clear, about 10 minutes. Stir in cornstarch to thicken sauce; serve with chicken.

Nutrition Facts (per serving)

581	Calories
33g	Fat
20g	Carbs
50g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 581
% Daily Value *
Total Fat 33g	42%
Saturated Fat 5g	27%
Cholesterol 131mg	44%
Sodium 1939mg	84%
Total Carbohydrate 20g	7%
Dietary Fiber 1g	4%
Total Sugars 8g
Protein 50g
Vitamin C 4mg	22%
Calcium 50mg	4%
Iron 3mg	17%
Potassium 590mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.