Instructions:
Step 1: Toss the chicken pieces with 2 tablespoons of cornstarch until well coated.
Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
Step 3: In the same pan, add the remaining 1 tablespoon of oil. Stir-fry the bell peppers, onion, and broccoli for 3–4 minutes until crisp-tender.
Step 4: Add the garlic and ginger, sauté for 30 seconds until fragrant.
Step 5: Return the chicken to the pan.
Step 6: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, chili garlic sauce, sugar, water, and cornstarch slurry.
Step 7: Pour the sauce over the chicken and vegetables. Stir-fry for another 2–3 minutes until the sauce thickens and coats everything evenly.
Step 8: Serve hot over steamed rice or noodles.
Storage Information:
Store leftover Hunan chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until heated through. For best texture, avoid freezing as the vegetables may become mushy upon thawing.