Hunan Chicken

🛒 Ingredients

• Chicken breast 125 g · 206 kcal
• Bell peppers (red/green) 50 g · 16 kcal
• Onion 25 g · 10 kcal
• Celery 25 g · 4 kcal
• Dried red chilies 3 g · 1 kcal
• Fresh ginger 4 g · 3 kcal
• Garlic 4 g · 6 kcal
• Vegetable oil 8 g · 68 kcal
• Shaoxing wine 8 g · 8 kcal
• Light soy sauce 13 g · 6 kcal
• Dark soy sauce 4 g · 3 kcal
• Cornstarch 5 g · 19 kcal
• Chicken broth 30 g · 3 kcal
• Rice vinegar 3 g · 1 kcal
• Sesame oil 1 g · 11 kcal

👨‍🍳 Instructions

1. Slice chicken breast into thin strips or bite-sized pieces and marinate with 1 tsp Shaoxing wine, 1 tsp light soy sauce, and 1 tsp cornstarch for 15 minutes.
2. Prepare the sauce by combining chicken broth, 1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp rice vinegar, 1 tsp sugar, and 1 tbsp cornstarch in a bowl.
3. Heat half of the vegetable oil in a wok or large skillet over high heat; stir-fry the marinated chicken until lightly browned and cooked through, then remove and set aside.
4. Add the remaining vegetable oil to the wok, then stir-fry dried red chilies, minced ginger, and minced garlic until fragrant.
5. Add sliced bell peppers, onions, and celery to the wok and stir-fry for 2-3 minutes until slightly tender-crisp.
6. Return the cooked chicken to the wok, pour in the prepared sauce, and stir quickly until the sauce thickens and coats all ingredients evenly.
7. Drizzle with sesame oil, toss well, and serve hot, ideally with steamed rice.