This Easy Hunan Chicken Recipe is basically my weeknight superhero. It’s sweet, it’s savory, it has a kick – what more could you want after a long day? Seriously, it’s way better than takeout, and you can whip it up faster than you can say “hangry.” You gotta try it!
Easy Hunan Chicken Recipe

Okay, story time. So, my husband, Mark, is obsessed with this chicken. Like, actually obsessed. The first time I made it, he literally ate two plates and then tried to sneak back for more when he thought I wasn’t looking. It’s become a weekly thing, and now even the kids ask for it! And the best part? It’s so easy even I can make it after dealing with those monsters all day. It’s a total lifesaver!

Why You’ll Love This Easy Hunan Chicken Recipe

Okay, besides the fact that my husband is basically in love with it, here’s why YOU will be too:

It’s faster than ordering takeout. Seriously, I clock myself sometimes.
It uses ingredients you probably already have lurking in your pantry… or close enough, we can fudge it.
The sauce is seriously addictive. Like, lick-the-plate addictive. Don’t judge.
It’s spicy, but you can totally control the heat. My kids are wimps, so I can make it mild for them and then crank it up for Mark and me!
It makes you feel like a legit chef, even if you’re just winging it like I usually do.

How to Make It

Alright, let’s get down to business. Don’t worry, it’s not rocket science.

First, grab your chicken – I usually use breasts because they’re easy, but thighs work too. Cut them into bite-sized pieces. Don’t stress about making them perfect; we’re going for flavor, not a cooking competition here. Toss the chicken with some soy sauce, cornstarch, and a little oil. This helps it get nice and crispy when you cook it.

Heat up a big pan or wok – I swear by my wok, but a regular pan is fine if that’s all you have. Add some oil and stir-fry the chicken until it’s cooked through and browned. Don’t overcrowd the pan, or it’ll steam instead of brown. Nobody wants steamed chicken! Set the chicken aside.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

Now, for the fun part: the sauce! In the same pan, sauté some garlic and ginger until they smell amazing – like, “I could eat this all day” amazing. Then, add your soy sauce (or tamari if you’re gluten-free), rice vinegar, brown sugar (or honey, if you’re feeling fancy), and chili paste. Stir it all together until it’s bubbling and slightly thickened.

Toss the chicken back into the pan with the sauce and stir to coat everything. Throw in some chopped bell peppers and pineapple chunks. Cook for a few more minutes until the peppers are tender-crisp.

Serve it over rice and sprinkle with sesame seeds and green onions. BOOM! Dinner is served. You’re a rockstar.

Ingredient Notes

Chicken Breast: Look, you can use thighs if you want, but honestly, breasts are just easier. Plus, they cook faster, and who has time for anything else?
Soy Sauce: I always use low-sodium because I’m trying to be “healthy,” but honestly, sometimes I just grab whatever’s in the fridge. Tamari works great too, if you’re avoiding gluten.
Cornstarch: Don’t skip this! It helps the chicken get nice and crispy and thickens the sauce. I may or may not have used flour once when I was out… it worked, but wasn’t quite the same.
Rice Vinegar: Don’t sub regular vinegar unless you’re desperate. Rice vinegar has a special tang.
Brown Sugar: Adds that sweetness that balances the spice. I’ve used honey or maple syrup when I’m out. It’s not quite the same, but it works in a pinch.
Chili Paste (like Sambal Oelek): This is where the heat comes from. Start with a little and add more to taste. My husband likes to sweat while he eats. Me? Not so much.
Pineapple: Fresh is best, but canned works too. Just drain it really well. Otherwise, your sauce will be watery.
Bell Peppers: I usually use whatever color I have on hand. Red, green, yellow… they all work. Adds a nice crunch and some veggies, so you feel a little less guilty.

Recipe Steps:

Cut chicken into bite-sized pieces and toss with soy sauce, cornstarch, and oil.
Stir-fry chicken in a pan until cooked and browned. Set aside.
Sauté garlic and ginger in the same pan.
Add soy sauce, rice vinegar, brown sugar, and chili paste to the pan. Stir until bubbling and thickened.
Toss chicken back into the pan with the sauce.
Add bell peppers and pineapple chunks. Cook until peppers are tender-crisp.
Serve over rice and sprinkle with sesame seeds and green onions.

What to Serve It With

Okay, so obviously, rice is a must. But you could also serve it with:

Noodles: Lo mein or even just some plain spaghetti will do.
Quinoa: For the healthy people.
Steamed broccoli: More veggies never hurt anyone.
Egg rolls: Because why not? Go all out.

Tips & Mistakes

Don’t overcrowd the pan when you’re cooking the chicken. Cook it in batches if you have to. Trust me, it makes a difference.
Taste the sauce as you go and adjust the seasoning to your liking. More chili paste for heat, more sugar for sweetness, more vinegar for tang… you get the idea.
Don’t be afraid to experiment! This recipe is super flexible. Throw in some other veggies, like snow peas or carrots. Add some peanuts for crunch. Go wild!
I once accidentally used apple cider vinegar instead of rice vinegar. It was… interesting. Not terrible, but definitely not the same. Learn from my mistakes!

Storage Tips

Leftovers will keep in the fridge for 3-4 days. Honestly, it tastes even better the next day after the flavors have had a chance to meld. I’ve been known to eat it cold straight from the container for breakfast. Don’t judge. Or, reheat it in the microwave or in a pan on the stove. Just add a splash of water or broth if it seems too dry.

Variations and Substitutions

No chicken? Use tofu or shrimp instead!
Out of brown sugar? Honey, maple syrup, or even white sugar will work in a pinch.
Can’t handle the heat? Skip the chili paste altogether or use a milder chili sauce.
No pineapple? I’ve skipped it before when I forgot to buy it. It’s still good!
Forgot the bell peppers? Just skip them. Seriously, it’s fine. Don’t panic.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Easy Hunan Chicken Recipe