Name: Hot and Spicy Hunan-Style Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Soy sauce - 2 tablespoons; Dry sherry - 1 tablespoon; Grated fresh ginger - 1 tablespoon; Skinless, boneless chicken breasts, cut into bite-sized pieces - 2 large; Dried red chile peppers, or more to taste - 6; Shallot - 1 medium; Scallion - 1 medium; Anise seed, or more to taste - 1 teaspoon; Chicken broth - ½ cup; Rice wine vinegar - 2 tablespoons; White sugar - 1 tablespoon; Salt - ½ teaspoon; Olive oil - 4 tablespoons; Cornstarch - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Hot and Spicy Hunan-Style Chicken

1. Soy sauce - 2 tablespoons

2. Dry sherry - 1 tablespoon

3. Grated fresh ginger - 1 tablespoon

4. Skinless, boneless chicken breasts, cut into bite-sized pieces - 2 large

5. Dried red chile peppers, or more to taste - 6

6. Shallot - 1 medium

7. Scallion - 1 medium

8. Anise seed, or more to taste - 1 teaspoon

9. Chicken broth - ½ cup

10. Rice wine vinegar - 2 tablespoons

11. White sugar - 1 tablespoon

12. Salt - ½ teaspoon

13. Olive oil - 4 tablespoons

14. Cornstarch - 1 tablespoon

How to cook deliciously - Hot and Spicy Hunan-Style Chicken

1. Stage

Whisk soy sauce, sherry, and ginger together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 15 to 20 minutes.

2. Stage

While chicken marinates, soak dried chiles in warm water until soft, about 15 minutes.

3. Stage

Cut chile peppers, shallot, and scallion diagonally into 1-inch pieces.

4. Stage

Grind anise seed into a powder using a mortar and pestle. Transfer to a bowl and add chicken broth, vinegar, sugar, and salt; mix until well combined.

5. Stage

Heat olive oil in a skillet over medium to medium-high heat. Add chile peppers and shallot; stir-fry for 30 seconds. Add scallion and stir-fry, 30 seconds more. Add marinade mixture and chicken and stir-fry, 1 to 2 minutes. Pour in chicken broth mixture and mix well.

6. Stage

Cook over low heat until chicken pieces are tender, no longer pink in the centers, and juices run clear, about 10 minutes. Stir in cornstarch to thicken sauce; serve with chicken.