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30 Minutes or Less

One-Pan Hunan Chicken

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close-up overhead image of hunan chicken in a skillet.

Seriously flavorful and delicious restaurant-style hunan chicken! Bites of tender chicken and stir-fried veggies tossed in a savory hunan sauce. Super quick and easy to make, ready in just 15 minutes!

overhead image of hunan chicken in a skillet with sesame seeds and sliced green onion on top.

What is Hunan Chicken?

Hunan Chicken is a healthy, popular Chinese-American dish made with pieces of tender chicken stir fried with veggies and tossed in a tangy, sweet, and spicy sauce. This dish originates from the Hunan province of China and is traditionally hot, spicy and loaded with chilies. In this Hunan Chicken recipe, you can control the spice level by adding as much chili paste as you like.

close-up image of hunan chicken in a skillet.

What You’ll Need To Make Hunan Chicken

Chicken Breasts – This dinner recipe starts with one to two pounds of boneless and skinless chicken breast. To prepare them, start by patting each chicken breast dry with a paper towel, then thinly slice them into bite-sized pieces. Once cut, season them well with salt and black pepper, before coating in corn starch, then stir-frying!

Corn Starch – Coating this hunan chicken in corn starch before cooking will help each piece cook up a whole lot crispier and delicious! However, if you don’t have corn starch, you can certainly use arrowroot starch or tapioca starch instead. And if you’d like to cut down on the amount of corn starch, you can leave it off the chicken pieces, and instead add just a tablespoon of starch to the sauce ingredients. You’ll need at least a tiny bit of starch in this recipe, to help thicken up the sauce.

Soy Sauce – Any kind of soy sauce you’d like will work! If gluten-free, be sure to use tamari instead of soy sauce. Tamari is the gluten-free equivalent to soy sauce. Or, for a healthier option, use 1/3 cup of coconut aminos instead.

Fish Sauce – Most hunan chicken recipes are made with oyster sauce, which is a thick, dark sauce made of soy sauce, oyster extract, and sugar (lots of sugar!). So to make this classic recipe just a bit healthier, I swapped out the oyster sauce for a tablespoons of honey, plus a teaspoon of fish sauce. The honey helps to sweeten things up, and the fish sauce gives this dish its signature briny flavor. I also figured, while neither oyster or fish sauce are super common in most kitchens, fish sauce would be a bit easier to get your hands on!

hunan chicken on a plate over rice.

Tips and Tricks

  • If you have a wok, use it! Wok’s cook quickly, and heat to a higher temperature, which is perfect for this stir-fry recipe. However, if you don’t own a wok (it’s ok, I don’t either), use either a large stainless steel or cast-iron pan instead.
  • Once done, if the sauce isn’t as thick as you’d like it to be, then add in some corn starch. But don’t simply add the corn starch in by itself. Instead, whisk 1 tablespoon of corn starch with 1 tablespoon of water in a small bowl until dissolved. Then, pour that corn starch slurry into your sauce and give it 2-3 more minutes to thicken.
  • Serve this hunan chicken however you’d like! I enjoyed mine over cauliflower rice for an extra healthy meal. Though it also tastes delicious over white rice, brown rice, or even quinoa!

Adjust This Recipe To Your Dietary Needs

Make it Paleo: Turn this into a paleo chicken stir-fry by using tapioca starch instead of corn starch, and coconut aminos in place of the soy sauce.

Make it Vegan: Make a hunan tofu by replacing the chicken breasts with a large block of extra-firm tofu, cut into 2-inch cubes! Also, leave out the fish sauce, and replace the honey with maple syrup.

close-up overhead image of hunan chicken in a skillet.
5 from 4 votes

Hunan Chicken

Seriously flavorful and delicious restaurant-style hunan chicken! Bites of tender chicken and stir-fried veggies tossed in a savory hunan sauce. Super quick and easy to make, ready in just 15 minutes!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into strips
  • salt and black pepper, to taste
  • 1/4 cup corn starch, or tapioca starch
  • 2 tablespoons avocado oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced

For the hunan sauce:

  • 1/2 cup chicken or vegetable broth
  • 1/3 cup soy sauce, or tamari if gluten-free
  • 1-2 tablespoons chili paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil, optional

Instructions

  • Season chicken with salt and pepper, then toss in a bowl with corn starch until evenly coated.
  • Heat avocado oil in a large skillet over medium-high heat, cook chicken 2-3 minutes per side or golden brown and cooked through. Remove chicken from skillet and set aside.
  • Add broccoli, bell pepper, and zucchini to skillet – sauté for 5-6 minutes or until tender, but still crisp.
  • While veggies cook, whisk together all sauce ingredients in a small bowl.
  • Add cooked chicken back into skillet along with the sauce, reduce heat to low and cook for a few minutes or until sauce has thickened.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Summer Rolls with Peanut Dipping Sauce

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summer rolls on a serving platter with peanut dipping sauce and a fresh lime on the side.

These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.

overhead image of peanut dipping sauce on a serving platter with sesame seeds on the side.

What are Summer Rolls?

Summer rolls are a traditional Vietnamese side dish. They’re an assortment of vegetables wrapped in rice paper. Think of them like a sushi roll, but instead of rice and seaweed, you just wrap everything up in a thin sheet of rice paper.

Summer rolls are most commonly served (and best served) with a side of savory peanut dipping sauce. The peanut sauce is honestly my favorite part. I could drink that stuff straight up. Creamy peanut putter, soy sauce, and fresh ginger come together in the most incredible, flavorful way possible! Dipping these summer rolls loaded with crisp, fresh veggies into luscious peanut sauce is nothing short of a dream come true. Guys, you gotta give this recipe a try. They’re vegan, gluten-free, and dairy-free!

summer rolls being dipped into peanut sauce.

What You Need To Make Summer Rolls with Peanut Sauce

Rice Wrappers – You’d be surprised by how easy rice wrappers are to find! I often locate them in the ethnic/asian aisle of my grocery store. And if all else fails, I can always find them at my local asian markets. If you’re not familiar with rice wrappers, they look sort of like a thinner tortilla. When you remove them from their packaging you’ll find that they’re dry and stiff. Though they simply need a bit of water to help rehydrate them for this recipe. Try not to overthink the process, follow the steps in the recipe below to prepare your rice wrappers.

Tofu – Tofu is an incredible source of protein and contains all nine essential amino acids! It also just sort of takes on the taste of whatever else you’re eating it with. In this case, the tofu soaks up the peanut sauce, which is DELICIOUS. Not only is tofu super easy to come by these days, but it’s super cheap too.

Peanut Butter – To me, peanut butter is typically only ever associated with sweet recipes. Though we turn the tables here by adding savory ingredients such as soy sauce and rice vinegar to create this peanut butter-based sauce. I prefer creamy peanut butter for a smoother sauce, though chunky works too. Just please, whatever you do, make sure the peanut butter you use has NO added sugar! Any sugar in the peanut butter would completely throw off the balance of flavors in this delicious sauce.

summer roll sliced in half on a plate, with cucumber, carrots, and tofu inside.

Adjust This Recipe

  • Make it Nut-Free: For a nut-free sauce, replace the peanut butter with tahini.
  • Add Shrimp: Make my shrimp spring rolls recipe instead!
  • The types and amounts of vegetables and herbs are simply suggestions – you can swap or remove anything you like!
summer rolls with peanut dipping sauce on a plate.
5 from 1 vote

Summer Rolls with Peanut Dipping Sauce

These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings

Ingredients

  • 12 spring roll rice wrappers
  • 14 ounces extra firm tofu, sliced into about 12 sticks
  • 1 cup julienned carrots
  • 2 cups julienned cucumber
  • 1 cup napa cabbage, thinly sliced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onion, sliced

For the peanut sauce:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil, optional
  • 1 garlic clove, grated
  • 1 tablespoon fresh ginger, grated
  • 2-3 tablespoons warm water

Instructions

  • Fill a shallow bowl with warm water, submerge one sheet of rice wrapper in water for about 5 seconds then transfer to a clean, damp dish towel.
  • Place filling in the center of wrapper and fold the end closest to you over the filling, then tuck sides in and towards the center, finish rolling to create a sealed summer roll. Repeat with remaining rice wrappers.
  • Make the sauce by adding all ingredients to a bowl and whisking until completely smooth.
  • Serve summer rolls with peanut dipping sauce and enjoy!

Notes

  • Change up the filling ingredients however you’d like, use up whatever leftover fresh veggies you have on-hand!

    • Nutrition

    Calories: 300kcal

    More Healthy Vegan Recipes You’ll Love

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    30 Minutes or Less

    Asian Cucumber Salad

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    spiralized cucumber being lifted off a plate of asian cucumber salad

    Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.

    overhead image of asian cucumber salad on a plate with a spoon

    What You’ll Need To Make Asian Cucumber Salad

    Mini Cucumbers – Six mini seedless cucumbers are the star of this recipe. I cut mine into fun little spirals for my salad, but you can simply slice them instead. If slicing, I recommend a mandolin to help slice the cucumbers as thin as possible.

    Fresh Ginger – Fresh ginger goes a long way in this Asian cucumber salad! Start by cutting about a 1-inch piece from a knob of whole ginger. Then, peel your ginger with either a spoon or a vegetable peeler. Once peeled, run the ginger along a microplane or the fine side of a box grater.

    Rice Vinegar – For a hint of acidity, rice vinegar tastes best. However, if you don’t have any, feel free to use white wine vinegar or apple cider vinegar in its place.

    Sriracha – While optional, I recommend a tiny drop of sriracha to round out the flavors in this recipe. For a mild version, start with just 1/2 teaspoon. Or, for a spicy Asian cucumber salad, add upwards of 1-2 teaspoons.

    close-up image of asian cucumber salad on a plate

    How to Cut Cucumbers

    1. Cut 1/4-inch of each end of a mini cucumber.
    2. Place two chopsticks on either side of the cucumber.
    3. Then, make thin (about 1/8-inch) diagonal cuts along the cucumber, stopping when your knife hits the chopsticks.
    4. Flip cucumber over and make the same exact cuts, in the same direction, on the other side.
    5. Lastly, cut each the cucumber in half, then add them to a bowl for this recipe!

    Adjust This Recipe To Your Dietary Needs

    Make it Gluten-Free: For a 100% gluten-free Asian cucumber salad, use tamari in place of the soy sauce. Tamari tastes just like soy sauce, but unlike soy sauce, is certified gluten-free!

    Make it Vegan: Use maple syrup in place of the honey for a completely vegan side dish.

    Asian Cucumber Salad
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    Asian Cucumber Salad

    3 from 42 votes
    Recipe by Samantha Course: SidesCuisine: AsianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.

    Ingredients

    • 6 mini cucumbers, spiralized (see Notes) or thinly sliced

    • 1 teaspoon salt

    • 1-inch piece fresh ginger, peeled and grated

    • 1 garlic clove, peeled and grated

    • 2 tablespoons rice vinegar

    • 1 tablespoon honey or maple syrup

    • 1 tablespoon soy sauce

    • 1 teaspoon sesame oil

    • 1 teaspoon sriracha, optional

    • 3 scallions, thinly sliced

    • pinch of sesame seeds

    Directions

    • Place cucumber in a large bowl and sprinkle with salt, then let sit for 10-15 minutes while you make the dressing.
    • Whisk together the ginger, garlic, rice vinegar, honey, soy sauce, maple syrup, and sriracha in a small bowl.
    • Check on the cucumbers, and drain the water that’s gathered at the bottom of the bowl.
    • Add dressing, scallions, and sesame seeds to the cucumbers and toss to coat. Either serve immediately or let marinate in the fridge for a few hours.

    Notes

    • How to Cut “Spiralized” Cucumber: Cut off each end of a cucumber, then place two chopsticks on either long side of the cucumber. Then, make thin diagonal cuts along the cucumber, stopping when your knife hits the chopsticks. Flip cucumber over and make the same cuts on the other side. Last, slice each cucumber in half, now they’re ready for this recipe!

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    30 Minutes or Less

    Miso-Glazed Salmon with Coconut Rice

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    Miso-Glazed Salmon with Coconut Rice

    Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

    Miso-Glazed Salmon with Coconut Rice

    MAIN INGREDIENTS NEEDED TO MAKE Miso-Glazed Salmon with Coconut Rice

    • Miso Paste

    • Soy Sauce – Use tamari for gluten-free.

    • Rice Vinegar

    • Honey

    • Salmon Fillets – With the skin on.

    • Rice – Jasmine or long grain white rice.

    • Coconut Milk

    • Water – Plain or coconut water.

    • Salt

    Tips on Making Miso-Glazed Salmon with Coconut Rice

    • The Miso Glaze – To make the glaze you’ll need miso paste, some soy sauce, honey and a bit of rice vinegar. Miso paste (fermented soy bean paste) is very savory and salty. The thing to keep in mind here is that miso paste comes in all sorts of colors (white, yellow, red). Generally, the darker the paste, the stronger the flavor, so choose based on your taste preferences.

    • Rice Vinegar – You can use lemon juice, lime juice, or white vinegar in place of the rice wine vinegar in this recipe.

    • Make it Paleo – For paleo, use coconut aminos instead of soy sauce, and omit the honey since coconut aminos contain a bit of sweetness.
    Miso-Glazed Salmon with Coconut Rice
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    Miso-Glazed Salmon with Coconut Rice

    4 from 3 votes
    Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
    Servings

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    25

    minutes
    Total time

    45

    minutes

    Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

    Ingredients

    • For the Miso Salmon:

    • 2 Tablespoons Miso Paste

    • 2 Tablespoons Soy Sauce (or tamari)

    • 1 Tablespoon Rice Vinegar

    • 1 Tablespoon Honey

    • 4 Whole Salmon Fillets (Skin-On)

    • For the Coconut Rice:

    • 2 Cups Jasmine or Long Grain White Rice

    • 1 Can Coconut Milk

    • 1 1/4th Cups Coconut Water or Plain Water

    • 1 Pinch Salt

    Directions

    • Mix together the miso paste, soy sauce, rice vinegar, and honey in a small bowl.
    • Pat salmon dry with a paper towel, place on a baking sheet then pour miso mixture over top of each fillet. Let salmon marinate at room temperature for 20 minutes.
    • Place salmon in the oven at high broil for for 4-5 minutes, or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
    • Make the coconut rice by adding all ingredients to a saucepan over medium heat, bring to a boil before reducing to a gentle simmer and covering with lid. Cook for 15-20 minutes or until all liquid has been absorbed, remove from heat and fluff rice with a fork before serving.

    Recipe Video

    Notes

    • Add in cooked veggies for an even healthier meal!
    • Storage: Properly stored, cooked salmon will last for 3 to 4 days in the refrigerator. Use an airtight container.
    • To Reheat: Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. 

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