Ingredients

The following ingredients have 2 Servings
  • 1/2 pound skinless (boneless chicken breast, chopped bite size)
  • 2 teaspoons cornstarch
  • 1 large egg (whisked)
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1 clove garlic (minced)
  • 1 thumb size ginger (peeled and finely chopped)
  • 2 cups mix of zucchini, red bell pepper and carrot (sliced bite size)
  • 1 teaspoon granulated sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cornstarch
  • 2 tablespoons chili bean paste or chili paste (such as tobanjan, Sambal Oelek)
  • 1 tablespoon oyster sauce
  • 1 1/2 tablespoons soy sauce
  • 1/4 cup low sodium chicken stock
  • white ground pepper

Instruction

  • In a bowl, combine egg and cornstarch and season with a little salt and pepper. Add chicken pieces and marinade for 5 minutes.
  • Add all the ingredients for the sauce into a bowl and whisk until well blended.
  • In a large pan over medium high heat, add 1 tbsp vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Remove chicken from the pan and set aside.
  • Add remaining 1 tbsp vegetable oil to the pan (still over medium high heat) and add garlic and ginger. Cook for 1 minute and add vegetables. Cook for 5 minutes.
  • Return chicken to the pan and add sauce. Stir and coat vegetables and chicken for 1 minute and turn the heat off.
  • Transfer to a plate or bowl and serve Hunan chicken with a side of white rice.