Name: Hunan Chicken and Vegetables recipe
Ingredients: 6 peppers dried red pepper pods;2 tablespoons soy sauce, or more to taste;1 tablespoon chopped green onion;1 tablespoon hoisin sauce;2 teaspoons chile oil;1 ½ teaspoons jarred minced garlic;1 teaspoon white sugar;1 teaspoon ground ginger;1 teaspoon salt;½ cup vegetable oil, or as needed;1 ½ cups;½ cup water;½ cup carrot strips;½ cup chopped green bell pepper;½ cup coarsely chopped onion;½ cup baby corn, drained;½ cup sliced water chestnuts, drained;½ cup sliced bamboo shoots, drained;2 cups warm cooked rice

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Ingredients

6 peppers dried red pepper pods 2 tablespoons soy sauce, or more to taste 1 tablespoon chopped green onion 1 tablespoon hoisin sauce 2 teaspoons chile oil 1 ½ teaspoons jarred minced garlic 1 teaspoon white sugar 1 teaspoon ground ginger 1 teaspoon salt ½ cup vegetable oil, or as needed 1 ½ cups ½ cup water ½ cup carrot strips ½ cup chopped green bell pepper ½ cup coarsely chopped onion ½ cup baby corn, drained ½ cup sliced water chestnuts, drained ½ cup sliced bamboo shoots, drained 2 cups warm cooked rice

Nutrition Info

409 calories carbohydrate: 56.1 g cholesterol: 47.9 mg fat: 10.6 g fiber: 3.7 g protein: 26.1 g saturatedFat: 1.3 g servingSize: - sodium: 1302 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

Directions

Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl, set aside.
Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken, stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots, cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce, stir until well coated. Remove pepper pods and serve over cooked rice.

Recipe Yield

4 servings

Recipe Note

The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame in his restaurant kitchen and whipped this up in about 3 minutes! We home cooks have to make do with a saute pan, and a home stove won't cook nearly as fast as his wok on a flame.

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