Asian Chinese Main Dishes Chicken Hunan Chicken and Vegetables 5.0 (1) Add your rating & review 2 Photos The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame in his restaurant kitchen and whipped this up in about 3 minutes! We home cooks have to make do with a saute pan, and a home stove won't cook nearly as fast as his wok on a flame. Submitted by Tracy Monroe Published on October 27, 2017 Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings Sauce: 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 ½ teaspoons jarred minced garlic 1 teaspoon white sugar 1 teaspoon ground ginger 1 teaspoon salt ½ cup vegetable oil, or as needed 1 ½ cups Chicken, broilers or fryers, breast, meat only, raw ½ cup water ½ cup carrot strips ½ cup chopped green bell pepper ½ cup coarsely chopped onion ½ cup baby corn, drained ½ cup sliced water chestnuts, drained ½ cup sliced bamboo shoots, drained 2 cups warm cooked rice Directions Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside. Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool. Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water. Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 409 Calories 11g Fat 56g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 409 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 7% Cholesterol 48mg 16% Sodium 1302mg 57% Total Carbohydrate 56g 20% Dietary Fiber 4g 13% Total Sugars 6g Protein 26g 52% Vitamin C 17mg 19% Calcium 84mg 6% Iron 5mg 28% Potassium 787mg 17% * 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.