Hunan chicken

Ingredients

Velvet Chicken

• 1 1/4 pounds boneless, skinless chicken breast, thinly sliced ​​
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon cold water
• 1 tablespoon cornstarch
• 1 tablespoon vegetables

Hunan sauce

• 3 tablespoons low-sodium soy sauce sauce
• 2 Tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon Shaoxing wine
• 1 tablespoon honey
• 1 tablespoon grated ginger or ginger paste
• 2 minced garlic cloves
• 2 teaspoons chili paste or sambal oelek

Vegetables for frying

• 1 tablespoon vegetable oil
• 2 cups broccoli florets
• 1/2 yellow onion, chopped
• 1 rib celery, thinly sliced ​​
• 1 red bell pepper, sliced, diced
• 1 large carrot, peeled and chopped

Instructions

In a small bowl, combine thinly sliced ​​chicken, soy sauce and water. Let it rest for 10 minutes. Add the cornstarch and vegetable oil and set the bowl aside for 20 minutes.
In a small bowl, stir together low-sodium soy sauce, oyster sauce, rice vinegar, Shaoxing wine, honey, grated ginger, garlic and chili paste. Set the bowl aside for a few minutes.Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Using tongs, remove the chicken from the marinade and place it in the pan in a single layer. Cook until golden brown, then flip and bake until golden brown and cooked through. Place the chicken on a plate and cover to keep it warm. Work in batches and don’t overcrowd the pan.Add more vegetable oil if necessary.
Heat 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the broccoli and sauté for 1-2 minutes. Add the onions, celery, red pepper and carrots to the pan with the broccoli and sauté for 2-3 minutes. Transfer the vegetables to a plate and cover to keep warm.Reduce heat to medium and whisk sauce ingredients again. Pour the sauce into the pan and cook, stirring frequently, until it thickens. Add the chicken and vegetables back to the pan and toss to combine. For best results, serve promptly.

Notes

Do not cut the chicken into cubes.Instead, cut it into bite-sized, longer, thinner slices. This will allow it to cook completely without drying out.
Not everyone has access to or likes oyster sauce, so feel free to substitute hoisin sauce. The taste will be slightly different but it will be just as delicious. You can find hoisin sauce along with the other jarred sauces in the Asian section of your local supermarket.When cooking chicken and vegetables, use medium-high heat and an oil with a high smoke point, such as: E.g. vegetable, rapeseed or peanut oil.
My family loves sauces, so I double the sauce ingredients. You can do the same, but this will increase the sodium content.
The sauce will thicken a little as it cools.

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