Hot and Spicy Hunan-Style Chicken recipe
All Recipes World Cuisine Recipes Asian Chinese Main Dishes Chicken
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 peppers 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
Nutrition Info
- 580.5 caloriescarbohydrate: 19.5 gcholesterol: 130.7 mgfat: 32.9 gfiber: 1.2 gprotein: 49.6 gsaturatedFat: 5.3 gservingSize: -sodium: 1938.6 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Hot and Spicy Hunan-Style Chicken
Directions
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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.