I was the rare child who absolutely loved broccoli. I simply couldn’t get enough of it when I was a kid (a habit that has followed me into adulthood). So complete was my love of broccoli that my parents determined that the best way for me to eat a complete meal would be to create dishes that featured both broccoli and a protein, thus resulting in a wide repertoire of various stir-fries that were really just excuses for broccoli to play a supporting rather than starring role in my diet. One of my favorite dishes resulting from this exercise is our family’s recipe for Hunan chicken.

Hunan cuisine is known for its bold, straightforward heat from abundant fresh chilies, deep savory notes from fermented bean paste, and big aromatics like chunky garlic and ginger. My family’s version captures that spirit — spicy and savory, and packed with fresh vegetables along with plenty of tender chicken.

While many different versions of Hunan chicken exist, what’s always consistent is a spicy sauce that coats chunks of chicken and crispy, colorful vegetables. My parents’ version takes things up a notch by using their special velveting technique of massaging the chicken with a marinade, and by blanching the broccoli to preserve that vibrant green and crunch.

Key ingredients in hunan chicken

Why you’ll love it

Helpful swaps

Storage tips

Refrigerate leftovers (if you’re lucky enough to have them!) in an airtight container for up to four days.

Hunan Chicken

Serves 4

1 1/2 to 2 pounds boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick pieces

1 tablespoon plus 1 teaspoon chili bean sauce (toban djan), such as Lee Kum Kee chilli bean sauce

1 teaspoon soy sauce

1 teaspoon dark soy sauce, such as Lee Kum Kee Premium

2 teaspoons cornstarch

5 tablespoons plus 2 teaspoons vegetable oil, divided

1/2 teaspoon kosher salt

1/2 teaspoon granulated sugar

2 heads broccoli (1 1/4 to 1 1/2 pounds), stems peeled and florets and stems cut into bite-sized pieces

2 medium red, orange, or yellow bell peppers (or a combination), cut into 1-inch pieces

5 cloves garlic, peeled and halved

1 (3/4-inch) piece ginger, peeled if desired and coarsely chopped

8 red Thai bird’s-eye chilies, trimmed and thinly sliced crosswise

2 tablespoons Shaoxing cooking wine

2 tablespoons oyster sauce

Steamed jasmine rice, for serving

1. Bring a large pot of water to a boil over high heat. Meanwhile, marinate the chicken.

2. Mix 1 1/2 to 2 pounds sliced boneless, skinless chicken breast with 1 teaspoon of the chili bean sauce, 1 teaspoon soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons cornstarch, 2 teaspoons of the vegetable oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon granulated sugar together in a medium bowl with your hands until the mixture feels slightly sticky and the chicken is well-coated. Let marinate at room temperature for at least 10 minutes.

3. Add two heads bite-sized broccoli florets and stems. Return the water to a boil, 1 to 2 minutes. Drain.

4. Heat a wok or large 12-inch skillet over high heat. Add 2 tablespoons of the vegetable oil and swirl to coat the pan. Add half of the chicken in a single layer. Stir-fry until the chicken is browned and almost cooked through, about 2 minutes. Transfer to a plate. Add 1 tablespoon of the vegetable oil and cook the remaining chicken. Transfer to the plate.

5. Wipe out the wok with paper towels. Heat the wok over high heat. Add the remaining 2 tablespoons vegetable oil. When shimmering, add five chopped garlic cloves, one (3/4-inch) piece coarsely chopped ginger, and eight thinly sliced red Thai chilies. Stir-fry until fragrant but not browned, about 30 seconds.

6. Add two chopped medium bell peppers and stir-fry until crisp-tender, 2 to 3 minutes. Add the broccoli and stir-fry until crisp-tender, 3 to 4 minutes. You can cover the wok for part of this time to help the broccoli soften more quickly, then uncover to let excess steam escape.

7. Return the chicken and any accumulated juices on the plate to the wok. Add 2 tablespoons Shaoxing cooking wine, 2 tablespoons oyster sauce, and the remaining 1 tablespoon chili bean sauce. Stir-fry until the chicken is cooked through and everything is coated in a glossy sauce, about 1 minute more. Serve with steamed rice.

(Lulu Chang is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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