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Hunan Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Yield: 4 servings (2 points per serving for blue and purple, 4 points for green)

  • 1 lb. boneless, skinless chicken breasts
  • 3 tablespoons cornstarch, divided
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped broccoli
  • 1/2 red pepper, sliced
  • 1/4 cup carrots, diced
  • 1/2 cup baby corn
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon chili paste
  • 1 teaspoon honey
  • salt and pepper, to taste
  1. Cut chicken into bite size pieces. Add the chicken to a large zip up bag and sprinkle with 2 tablespoons cornstarch. Seal the bag and make sure the chicken is coated with cornstarch.

  2. Add the oil to a large pan on medium heat. Add the chicken and season with salt and pepper. Cook 5-7 minutes or until the chicken is cooked all the way through.

  3. While the chicken is cooking make the sauce. Add the chicken broth, soy sauce, oyster sauce, rice vinegar, chili paste, honey and remaining cornstarch to a bowl. Whisk together.

  4. Remove the chicken from the pan. Add the vegetables and garlic to the pan and cook for 5 minutes. Then add the sauce and bring to a simmer. Cook for about 2 minutes, or until the sauce thickens. Add the chicken back to the pan and serve.