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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.

Hunan Chicken

5 from 4 votes
Recipe by Samantha Course: MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

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!

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

Directions

  • 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.

Recipe Video

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Quick, easy, and insanely delicious 20-minute mongolian chicken! Inspired by the flavors in your favorite dish from your local Chinese restaurant – comes together in less time than it’d take you to order takeout.

overhead image of mongolian chicken on a plate over cauliflower rice

What You’ll Need To Make Mongolian Chicken

Chicken Breast – Thinly slice two large, boneless and skinless chicken breasts against the grain. Once sliced, it’s ready to use in this recipe! And for extra crispy chicken pieces, we start by coating them in corn starch before cooking. However, if you don’t have any corn starch, you can use arrowroot starch or tapioca starch in its place. Or, you can skip this step altogether!

Scallions – Slice three whole scallions (white and green part) however large or small you’d like. I typically slice mine in 2-inch pieces, since I love biting into large pieces of sautéed scallions in my mongolian chicken.

Ginger – If using fresh, whole ginger, slice off a 1-inch knob of ginger and remove the skin. Then, run your piece of ginger along a microplane grater until its finely grated. Or, to save time, I recommend buying a jar of minced ginger, and using that in this recipe instead!

Soy Sauce – Soy sauce is the classic addition to this Chinese-inspired recipe. However, if gluten-free, use tamari in place of the soy sauce. Or, for a slightly healthier version, use reduced sodium soy sauce instead!

close-up image of mongolian chicken in a skillet

Adjust This Recipe To Your Dietary Needs

Make it Paleo: Turn this into an easy paleo dinner recipe by replacing the corn starch with tapioca starch, and using coconut aminos in place of the soy sauce. Then, serve your cooked chicken over cauliflower rice – yum.

Make it Gluten-Free: For gluten-free mongolian chicken, make sure the corn starch you use is entirely gluten-free, and replace the soy sauce with an equal amount of tamari. Tamari is the gluten-free equivalent to soy sauce, and tastes exactly the same!

overhead image of mongolian chicken in a skillet.

Interested In More Chicken Recipes? Try These!

20-Minute Mongolian Chicken

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Quick, easy, and insanely delicious 20-minute mongolian chicken! Inspired by the flavors in your favorite dish from your local Chinese restaurant – comes together in less time than it’d take you to order takeout.

Ingredients

  • 1 1/2 pounds chicken breast, thinly sliced

  • salt, to taste

  • 1/4 cup corn starch, or arrowroot starch

  • 3 tablespoons avocado oil

  • 3 scallions, sliced

  • 2 garlic cloves, minced

  • 1-inch piece fresh ginger, grated

  • 1 tablespoon corn starch

  • 1/2 cup vegetable broth

  • 1/4 cup soy sauce, or tamari if gluten-free

Directions

  • Season chicken breast with salt, then toss in corn starch to coat.
  • Heat avocado oil in a large skillet over medium-high heat, once hot add in the chicken – cook until golden brown and cooked through. Remove chicken from skillet and set aside.
  • Lower heat to medium and add in the garlic, ginger, and scallions. Cook until fragrant, about 2 minutes.
  • Whisk the corn starch into the vegetable broth, then pour into the skillet along with the soy sauce. Reduce heat to low and simmer until sauce has thickened.
  • Once thick, add chicken back into the skillet and toss in sauce, then serve.

Recipe Video

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A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is bursting with flavor. Fresh, savory, hearty, and oh-so satisfying – who doesn’t love a good fried rice?!

Thai fried rice in a pan with fresh thai basil on top

What You’ll Need To Make This Thai Fried Rice

Chicken – Either chicken, shrimp, beef, pork, or tofu will taste amazing in this Thai-inspired recipe. Or, you can easily omit the protein altogether. I chose chicken since it’s a crowd-favorite. But for other proteins, simply slice them into small strips or cubes, then season and cook them just as you would the chicken. For shrimp, beef, and pork adjust the cook time until they’re cooked through. Then, for tofu, simply cook until golden brown and crispy.

Cooked White Rice – The key here is cooked and cooled rice. Leftover rice works especially well since it’s dryer, meaning it’ll cook up even crispier. However, if you don’t have leftover rice, simply make a batch of rice and then leave it to cool, uncovered, for as long as possible before using it in this stir-fry. The less moisture present in your cooked rice, the better. And while white rice tastes the best in this recipe, feel free to use brown rice instead.

Oyster Sauce – What is oyster sauce, you ask?? It’s a thick brown sauce comprised of oyster juices, sugar, and salt. It’s sweet, with a hint of savory, and doesn’t at all taste like oysters in my opinion. Oyster sauce works to balance out the intensely savory flavors of this Thai fried rice.

Thai fried rice in a serving bowl with a fork and a spoon

Adjust This Recipe To Your Dietary Needs

Make it Paleo/Grain-Free: For a paleo meal, use cauliflower rice in place of the cooked white rice in this recipe. Also, replace the soy sauce with coconut aminos and the oyster sauce with 1 tablespoon of maple syrup.

Make it Gluten-Free: Most of this dish is already gluten-free, though to guarantee it’s gluten-free, replace the soy sauce with tamari. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!

Make it Vegan: For a vegan Thai fried rice, replace the chicken with cubed extra-firm tofu, and leave out the eggs. Also, replace the oyster sauce with 1 tablespoon of brown sugar.

Thai Fried Rice with Chicken

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is loaded with flavor. Fresh, savory, hearty, and oh-so satisfying – who doesn’t love a good fried rice?!

Ingredients

  • 2 chicken breasts, thinly sliced

  • salt and pepper, to taste

  • 3 tablespoons avocado oil

  • 1/2 tablespoon fresh ginger, grated

  • 3 garlic cloves, minced

  • 3 green onions, chopped (white and green parts separated)

  • 1 carrot, peeled and chopped

  • 2 eggs, lightly beaten

  • 3 cups cooked white rice, see Notes

  • For the sauce:
  • 3 tablespoons soy sauce, use tamari for gluten-free

  • 1 tablespoon oyster sauce, see Notes

  • 1-2 teaspoons hot sauce or chili paste

Directions

  • Season sliced chicken with salt and pepper on all sides.
  • Heat avocado oil in a large skillet over medium-high heat. Once hot, add in chicken and cook for 2-3 minutes per side or until cooked through. Remove chicken from skillet and set aside.
  • Add ginger, garlic, white part of green onion, and carrots to the skillet. Cook for about 3 minutes, tossing frequently, until carrots are tender.
  • Push veggies to one side of the skillet and pour whisked eggs into the other side. Gently scramble eggs until fully cooked, then combine with the veggies.
  • Add rice to skillet and mix together all sauce ingredients in a small bowl, then pour sauce into skillet as well.
  • Cook for about 2 minutes or until everything is coated in sauce, then stir in green part of green onions and cooked chicken, serve warm.

Notes

  • Rice: You can use brown rice, white rice, or even cauliflower rice in this recipe.
  • Oyster Sauce: If you can’t find oyster sauce, you can use hoisin sauce or brown sugar in its place.

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This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

kung pao tofu on a plate over rice, with sesame seeds on top

What You’ll Need

Extra Firm Tofu – Extra firm tofu is the key to getting it super crispy! It will hold its shapes once cut and cooked, forming these little golden brown nuggets of perfection. Tofu is also the perfect blank canvas to really any recipe! It has very little flavor on its own, but absorbs all the flavors it’s paired with. The tofu in this recipe soaks up all of our delicious kung pao sauce, making it just incredible!

Red and Green Bell Peppers – Two bell peppers give this dish incredible color and brightness! Start by removing the core and any seeds from each pepper. Then, chop them into similarly-sized pieces. Stir fry the bell peppers for only a couple of minutes in the fourth step of this recipe. The goal is to get them tender, while still maintaining their bite.

Unsalted Cashews or Peanuts – You’ll find either cashews or peanuts in most kung pao recipes. They, too, give this overall dish the perfect crunchy texture that pairs beautifully with our smooth and tangy sauce. However, if you don’t like nuts, you can simply leave them out of your kung pao tofu.

kung pao tofu in a pan

Top Tips

  • Oil your pan well before frying up the tofu. If not enough oil is used, your tofu might stick to the pan – losing that delicious outer, crisp coating!
  • For an even saucier vegetable stir fry, double the sauce recipe! This kung pao tofu sauce is seriously so good, you’ll practically want to drink it. So don’t skimp on the sauce, and make as much as you’d like!
  • Feel free to turn this into a kung pao chicken recipe instead! To do this, simply replace the tofu with 2-inch cubes of chicken and cook them in the second step until fully cooked through. Then, use your chicken just as you would the tofu in the remainder of the recipe.
close-up image of kung pao tofu on a plate over rice

Adjust This Recipe To Your Dietary Needs

  • Make it Gluten-Free: To ensure this recipe is completely gluten-free, use tamari instead of soy sauce. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!
  • Make it Nut-Free: For a nut-free version, simple leave out the cashews or peanuts in this recipe. But if you’d still like that nutty flavor, you can add in a couple tablespoons of sesame seeds instead.

One-Pan Kung Pao Tofu

5 from 2 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

Ingredients

  • For the tofu:
  • 14 ounces extra firm tofu, cut into cubes

  • 2 tablespoons cornstarch

  • 2 tablespoons sesame oil or avocado oil

  • For the veggies:
  • 3 garlic cloves, minced

  • 2-inch piece ginger, grated

  • 3 scallions, sliced (white and green parts separated)

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 cup raw unsalted cashews or peanuts

  • For the sauce:
  • 1/4 cup vegetable broth

  • 3 tablespoons soy sauce, use Tamari for gluten-free

  • 1 tablespoon rice vinegar, or white wine vinegar

  • 1 tablespoon brown sugar

  • 2 teaspoons corn starch

  • 1 teaspoon sriracha

  • 1 teaspoon sesame oil

Directions

  • Place cubed tofu in a bowl with cornstarch and toss to evenly coat.
  • Heat sesame oil in a large pan over medium-high heat, then fry tofu in a single layer for 2-3 minutes per side or until golden brown. Remove cooked tofu and set aside.
  • Add garlic, ginger, and white parts of scallions to pan and cook for 2-3 minutes or until fragrant.
  • Add in red and green bell peppers, sauté for 2-3 minutes then place tofu back into pan along with green parts of scallions and cashews or peanuts.
  • Whisk together all sauce ingredients in a bowl, then pour into pan and reduce heat to a simmer. Simmer until sauce has thickened then serve over rice.

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This pork stir fry requires just one pan and 20 minutes to make! It’s loaded with crisp, fresh vegetables and finished off with a savory sauce.

pork stir fry in a pan with tongs and lime wedges on the side

I don’t know about you, but I could always use more one-pan, 20 minute meals in my life! This is literally one of my favorite recipes to throw together after a long day when I don’t feel like cooking but also don’t feel like ordering/waiting for takeout.

What You Need To Make Pork Stir Fry

Boneless Pork Chops – The key here is slicing the pork chops against the grain. By slicing against the grain, we cut through the meat fibers making the pork much more tender and easier to chew. However, feel free to slice the pork into whatever sizes you’d like. I prefer about 1/4-inch slices of pork in my stir fry, but even smaller/thinner slices would taste great too! Just remember – the smaller the pieces, the faster they’ll cook. So keep an eye on the meat and remove it from the pan as soon as it’s cooked through.

Rice Noodles – There are an extensive variety of rice noodles out there and almost all will work in this easy recipe. I used pad thai rice noodles since they were the easiest to find and I enjoy their heartier texture. Though I’ve also made this stir fry with vermicelli rice noodles and with buckwheat noodles and both versions were delicious!

Fresh Ginger – Just one teaspoon of fresh grated ginger goes a long way in the sauce for this pork stir fry. I know fresh ginger isn’t a staple in most peoples homes, but I promise it will take all your stir fry/Asian sauces to the next level! The next time you’re at the store, pick up a knob of fresh ginger in the produce section. Once home, store it in the freezer to make it last longer. Fresh ginger is also a great and tasty addition to most teas, broths, and the occasional dessert!

Adjust This Recipe To Your Diet

Make it a Chicken Stir Fry: Simply substitute one pound of boneless skinless chicken breasts for the pork in this recipe.

Make it Paleo: To make this a paleo pork stir fry, replace the rice noodles with zucchini noodles, sugar with coconut sugar, and the corn starch with arrowroot starch!

Make it Vegan/Vegetarian: You can easily remove the meat from this recipe and either increase the amount of mushrooms or fry up some tofu to up the protein of this stir fry. Also, use vegetable broth instead of chicken broth for the sauce.

Tips For Making Pork Stir Fry

  • Keep the skillet at medium-high heat when cooking the veggies. The goal here is to very quickly sauté the vegetables and doing so at higher heat will help them maintain their delightful crunch!
  • Stir together the sauce for this pork stir fry in a bowl until all of the corn starch has dissolved. If any corn starch clumps are left behind, you risk having a lumpy sauce!
  • Get creative and make this recipe your own! I love throwing in whatever veggies I have in my fridge that are on the verge of going bad. This easy pork stir fry is the best way to use up leftover and/or your favorite produce!

Pork Stir Fry (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: MainCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This pork stir fry requires just one pan and 20 minutes to make! It’s loaded with crisp, fresh vegetables and finished off with a savory sauce.

Ingredients

  • For the stir fry:
  • 1 tablespoon avocado or vegetable oil

  • 1 pound boneless pork chops, sliced into 1/4-inch thick strips against the grain

  • 1/2 cup shredded carrots

  • 1 cup snow peas

  • 3 green onions, chopped

  • 1 1/2 cups mushrooms, sliced

  • 8 ounces rice noodles, cooked according to package instructions

  • For the sauce:
  • 1 cup chicken broth

  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons corn starch

  • 1 tablespoon sesame oil

  • 1 tablespoon sugar, see Notes

  • 1 teaspoon grated ginger

Directions

  • Heat oil in a large skillet over medium-high heat, then add in the pork chops and a pinch of salt. Cook for 3 minutes or until cooked through, then remove from skillet and set aside.
  • Add in the carrots, snow peas, red bell pepper, green onions, and mushrooms – quickly sauté for 1-2 minutes.
  • Mix all sauce ingredients together in a bowl then add into the skillet along with the cooked pork.
  • Reduce heat to low and simmer until sauce has thickened, then add in the cooked noodles and toss to coat in the sauce.

Recipe Video

Notes

  • Sugar: You can use white sugar, coconut sugar, honey, or maple syrup!

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