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Course: Dinner
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Aleksa


  • HUNAN Chicken
  • 1 pound chicken breasts shaved thinly
  • 1 tablespoon cornstarch
  • 1/4 cup canola oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 green zucchini cut into half-moon shapes
  • 4 ounces mushrooms sliced thinly
  • 3 cups broccoli florets
  • 1 can bamboo shoots drained
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1 tablespoon Sambal Oelek chili paste


  • Heat oil in a pan. Slice the chicken breast into thin slices and put it in a large bag. Add the corn starch, close the bag and shake it so that the whole chicken becomes starchy.
  • Fry, spreading in a pan in one layer. Cook quickly, over high heat, for 2-3 minutes, frying on both sides. Put out of the pan.
  • Add garlic, ginger, mushrooms, zucchini, bamboo shoots and broccoli to the pan. Cook for 2-3 minutes or until vegetables is soft.
  • In a bowl, mix all the ingredients for the sauce.
  • Return the chicken to the pan, add the sauce and mix. Cook over high heat until the sauce thickens.
  • Serve hot, serve with rice or noodles.


  • To easily chop chicken breast into thin slices, put it in the freezer for 1 hour.
  • Fry the chicken in a pan laying out in one layer. If you lay out the whole amount at once, the chicken will give a lot of liquid. It will cook, not fry. It will take longer to evaporate the excess liquid. The chicken will become dry and stiff.
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