We love spicy chicken and Hunan is no exception. If you want yours less spicy, lessen the amount of chilis and sambal oelek.
Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins
Ingredients
3 tbsp. canola oil, divided
4 boneless, skinless chicken thighs, cut into 1″ pieces
1″ piece ginger, minced
1 large head broccoli, cut into small florets
1 red bell pepper, chopped
4 4-6 dried chilis
2 tbsp. sherry
1/4 c. low-sodium soy sauce
1 tsp. cornstarch
2 tsp. sambal oelek
1 tsp. sesame oil
Rice, for serving
Directions
- In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan.
- Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.
- In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to pan and toss to coat. Serve over rice.
