Hunan Chicken

cooking.nytimes.com

Laura Jane

Mostly pescitarian and vegetarian.

1¼ pounds boneless skinless chicken breasts

4 tablespoons soy sauce

6 tablespoons neutral oil, plus more as needed

2 tablespoons cornstarch

¼ cup rice vinegar

1 teaspoon granulated sugar

2 tablespoons Shaoxing wine or dry sherry

1 (1-inch) piece ginger, peeled and thinly sliced

2 scallions, trimmed and cut into 2-inch pieces, whites and greens separated

¾ teaspoon crushed red pepper

12 to 15 whole dried red chile peppers, such as Tianjin or árbol, to taste, or an additional ¾ teaspoon crushed red pepper

3 tablespoons fermented black beans, roughly chopped, or ¼ cup hoisin with 1 tablespoon fish sauce

4 medium garlic cloves, thinly sliced

1 small red bell pepper, chopped

1 small green bell pepper, chopped

1 long hot pepper, jalapeño or cubanelle, halved, seeded (if desired) and thinly sliced

2 cups broccoli florets

1 (15-ounce) can baby corn, drained and halved

4 cups steamed jasmine rice, for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer