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Hunan Chicken (10 Minute Recipe!)


Hunan Chicken (10 Minute Recipe!)

Hunan Chicken (10 Minute Recipe!)

This recipe for Hunan chicken is full of seasoned chicken, fresh vegetables, all covered in a sweet and spicy sauce! Ready in 10 minutes with minimal prep needed!


For the chicken

• 1 lb chicken thigh skinless, chopped into bite sized pieces

• 1 tablespoon almond flour or cornstarch

• 1 tablespoon oil

For the stir fry

• 1 tablespoon sesame oil

• 2 cloves garlic minced

• 1 tablespoon ginger minced

• 3 cups broccoli chopped

• 1 large bell pepper chopped

• 1 medium zucchini chopped

For the Hunan sauce

• 1/2 cup chicken broth

• 3 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon white vinegar

• 2 tablespoon brown sugar substitute

• 2 tablespoon chili paste I used sambal oelek

• 1/2 teaspoon xanthan gum or cornstarch


• Make the Hunan sauce by whisking together all the ingredients and setting aside. 

• In a bowl, add the chopped chicken and almond flour and lightly mix together. 

• Add the oil in a non-stick pan or wok and place over medium heat. Stir fry the chicken until mostly cooked. Remove the chicken from the pan.

• Add the sesame oil and when hot, add the minced garlic and ginger and stir fry for several minutes. Add the remaining vegetables and cook until mostly tender. Add the chicken back to the pan, before adding the Hunan sauce. Let it bubble and thicken for several minutes, before removing it from the heat.

• Serve over cauliflower rice or one your favorite low carb side of choice.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 5 days. 

TO FREEZE: Place the Hunan chicken in a shallow container and store it in the freezer for up to 6 months. 

TO REHEAT: Either microwave for 1-2 minutes or pan fry until warm and sizzling. 


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