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Hunan Chicken

Hunan chicken is a tasty Chinese chicken dish with broccoli, peppers in a spicy Hunan sauce. Easy Hunan Chicken recipe that is better than takeout |

Hunan Chicken

Hunan chicken is a tasty Chinese chicken dish with broccoli, peppers in a spicy Hunan sauce. Easy Hunan Chicken recipe that is better than takeout |

Prep time:

Cook time:

Total Time:


8 oz chicken breast, cut into about 1/4-inch slices
3 tablespoons oil
2 cloves garlic, minced
2 cups broccoli floret, sliced carrot, sliced mushroom, and red bell pepper
2 oz dry black fungus, optional, soaked in water and drained
5 tablespoons Hunan Sauce
Salt and sugar, to taste


1 egg white, beaten
1/2 teaspoon cornstarch
3 dashes white pepper
1/2 teaspoon salt

Hunan Sauce:

Yields 2/3 cup

1/4 cup chicken broth
1 tablespoon soy sauce
2 tablespoons oyster sauce
3 tablespoons chili bean sauce, Spicy Douban Jiang or Spicy Fermented Soybean Sauce
2 1/2 tablespoons ketchup
1/2 teaspoon apple cider vinegar
1 1/2 tablespoons sugar
3 dashes white pepper
1 teaspoon cornstarch

Marinate the chicken with all the ingredients in the Marinade and set aside for 10 minutes.

Mix all the Hunan Sauce ingredients. Set aside.

Add the oil in a heated wok, gently drop in marinated chicken slices, stir-fry the chicken until the surface turns opaque. Dish out and set aside.

Add the remaining oil into the wok, stir-fry the minced garlic until fragrant. Toss in the mixed vegetables, black fungus and continue to stir-fry for 2 minutes.

Toss in the chicken, put 5 tablespoons of Hunan Sauce, stir to combine well, until the chicken is completely cooked. Add extra Hunan Sauce, if you like, and add salt and sugar to taste. Dish out and serve with steamed rice.

Hunan Chicken
Hunan Chicken pictures (2 of 4)

Hunan Chicken

Hunan chicken is a tasty Chinese chicken dish with broccoli, peppers in a spicy Hunan sauce. Easy Hunan Chicken recipe that is better than takeout.

Hunan Chicken

In the early 2000’s, we were in the San Francisco Bay Area. It was the golden era of dot com’s, when young and aspiring professionals made millions overnight working in a dot com that went public on NASDAQ or New York Stock Exchange. I was one of the wannabe’s, working in a gaming pursuing the wild “make-me-a-millionaire” dream.

My office was in downtown San Francisco, in the SOMA (South of Market) area, where old buildings were converted into hip, loft-like dot com’s offices. Prior to San Francisco, we lived in Salt Lake City. San Francisco downtown—during that time—was a heaven on earth for us, so vibrant and cosmopolitan. We were charmed by the energy, lifestyle, food, and the notion that we could be rich carrying a dot com business card.

Office lunches were  so much fun for me. I would always invite a few co-workers and we would walk a few blocks around the SOMA area and enjoy a great lunch meal of various ethnic and regional cuisines: Chinese, Cantonese, American, Thai, Fusion, Indian, French, Californian, and so much more. One of my favorite of them all is this humble Hunan restaurant just a couple of blocks away from my office.

Hunan Chicken

My Asian co-workers and I loved the Hunan Chicken in that restaurant. So simple, yet utterly delicious and mouthwatering. Tender pieces of chicken breast, stir-fried with carrot, broccoli, black fungus, in a light brown sauce that tasted so wonderful. The owners were from Hunan, and the Hunan Chicken was their signature dish. I could go there every day for this dish…

Fast forward many years later, I constantly miss this dish, whenever I reminisce my dot com days. Dot com golden era didn’t make me a millionaire. My company went bust, just like every other dot com in the Bay Area. I kept the job for as long as I could, before the axe came down on me. I had to say that some of the happenings in that company left a pretty bad taste in my mouth, but the good taste of Hunan Chicken, my favorite Chinese lunch dish, lingers and remains flavorful in my memory.

Here is my Hunan Chicken recipe. One day, I will go find this restaurant again in the SOMA area of San Francisco and I hope  it’s still around!

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14 COMMENTS... read them below or add one

  1. Kimberly

    I believe you are talking about Henry’s Hunan! I so it is still around, and my favorite is their Thursday special Chicken w/Black Bean Sauce, and their pot stickers are to die for. Glad tomorrow is Thursday! ;)

  2. Dennis Gerber

    Hunan chicken is one of my favorites. I could not wait to try your recipe, so much so I made an early dinner as soon as I pulled it off the Internet. It was great – no disappointment.

  3. sharon

    Hi…can u tell me where to get the hunan sauce? Or which brand is that?

    I cant wait to try out your recipe but I couldn’t find d hunan sauce :(

  4. Rasa Malaysia

    Hi Sharon, I don’t think I’ve seen pre-made bottled Hunan Sauce at the markets here. For me, its easier to blend my own Hunan Sauce and adjust the flavors according to personal preference.

  5. Mary

    Bee – I get your emails and have learned so much from them and your book. The proportions of the ingredients in your sauces are so perfect! This Hunan Sauce is another “keeper” and I’ve made it several times, sometimes just using it with stir-fried vegetables to “wake them up.” Thanks for sharing.

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