Hunan Chicken

Ingredients

• 1 1/4 pounds boneless skinless chicken thighs, sliced thin
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil, divided
• 8 dried red chiles, halved and seeded
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 3 scallions, cut into 2-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili garlic sauce
• 1 teaspoon sugar
• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil

Method

1. 1

   In a medium bowl, toss the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes at room temperature.

   15:00 · Marinate chicken
2. 2

   In a small bowl, whisk together the soy sauce, rice vinegar, chili garlic sauce, sugar, chicken broth, and cornstarch for the sauce. Set aside.

3. 3

   Heat 2 tablespoons of vegetable oil in a 9-inch skillet or wok over high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 1 minute, then stir-fry until browned and just cooked through, about 3 minutes. Transfer to a plate.

   4:00 · Stir-fry chicken
4. 4

   Add the remaining 1 tablespoon oil to the skillet. Add the dried chiles and stir-fry over medium-high heat until fragrant and slightly darkened, about 30 seconds.

   0:30 · Toast chiles
5. 5

   Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.

   0:30 · Cook garlic and ginger
6. 6

   Add the bell peppers and onion to the skillet and stir-fry over high heat until crisp-tender, about 3 minutes.

   3:00 · Stir-fry vegetables
7. 7

   Return the chicken to the skillet along with the scallions. Pour in the sauce mixture and stir-fry until the sauce thickens and coats everything evenly, about 2 minutes.

   2:00 · Simmer in sauce
8. 8

   Remove from heat, drizzle with toasted sesame oil, and toss to combine. Serve immediately over steamed rice.