Ingredients:

  • 1 lb boneless, skinless chicken thighs, sliced into thin bite-sized pieces
  • 1 tbsp Shaoxing wine
  • 2 tsp cornstarch, divided
  • 1 tbsp plus 1 tsp light soy sauce, divided
  • 0.5 tsp toasted sesame oil
  • 1 tsp dark soy sauce
  • 1 tbsp Chinkiang black vinegar
  • 1 tsp sugar
  • 0.5 cup low-sodium chicken stock
  • 2 tbsp neutral oil
  • 1 tbsp fermented black beans (Douchi), rinsed and chopped
  • 3 cloves garlic, thinly sliced
  • 1 inch fresh ginger, julienned
  • 3 fresh Thai bird's eye chilies, split lengthwise
  • 1 small broccoli head, cut into small florets
  • 1 small red bell pepper, sliced into strips
  • 1 small carrot, thinly sliced
  • 2 green onions, cut into 2-inch segments

Instructions:

  1. In a medium bowl, combine the sliced chicken thighs with the Shaoxing wine, 1 tsp cornstarch, 1 tsp light soy sauce, and sesame oil. Massage the liquid into the meat until fully absorbed. Let sit for 15–20 minutes to velvet the meat.
  2. In a small bowl, whisk together the remaining 1 tbsp light soy sauce, dark soy sauce, Chinkiang black vinegar, sugar, chicken stock, and the remaining 1 tsp cornstarch to create the Hunan sauce.
  3. Heat a wok or large skillet over high heat with 1 tbsp of neutral oil. Add the chicken in a single layer and sear until golden on the edges and just cooked through. Remove chicken and set aside.
  4. Add the remaining 1 tbsp of oil to the wok. Stir-fry the garlic, ginger, fermented black beans, and Thai chilies for 30 seconds until fragrant.
  5. Add the broccoli, bell pepper, and carrot to the wok. Stir-fry for 2 minutes until vegetables are crisp-tender.
  6. Return the chicken to the wok along with the green onions. Pour in the prepared sauce. Toss everything constantly for 1 minute until the sauce thickens and coats the ingredients in a glossy glaze.