Name: Hunan-Style Chicken recipe
Ingredients: 1 tablespoon honey;1 teaspoon black peppercorns;½ teaspoon salt;2 tablespoons dark soy sauce;2 tablespoons dry sherry;6 boneless skinless chicken thighs, cut into chunks;3 tablespoons vegetable oil;1 tablespoon minced fresh ginger root;1 tablespoon minced garlic;1 tablespoon crumbled dried red chile pepper;4 green onions, chopped;1 teaspoon hot bean sauce;2 tablespoons rice vinegar;1 teaspoon sesame oil

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Ingredients

1 tablespoon honey 1 teaspoon black peppercorns ½ teaspoon salt 2 tablespoons dark soy sauce 2 tablespoons dry sherry 6 boneless skinless chicken thighs, cut into chunks 3 tablespoons vegetable oil 1 tablespoon minced fresh ginger root 1 tablespoon minced garlic 1 tablespoon crumbled dried red chile pepper 4 green onions, chopped 1 teaspoon hot bean sauce 2 tablespoons rice vinegar 1 teaspoon sesame oil

Nutrition Info

391.2 calories carbohydrate: 10.3 g cholesterol: 116.8 mg fat: 23.4 g fiber: 0.8 g protein: 33.4 g saturatedFat: 5 g servingSize: - sodium: 908.2 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Directions

Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl, add the chicken and toss to coat.
Heat the oil in a large skillet over medium-high heat.
Add the ginger, garlic, red chile pepper, and green onions, cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture, fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
Whisk together the bean sauce, vinegar, and sesame oil in a small bowl, pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

Recipe Yield

4 servings

Recipe Note

I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!

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