Hunan Chicken Bowl Recipe

    
Chef Mario Limaduran
Chef Mario Limaduran

The origination of Hunan chicken comes from, you guessed it right, the western Hunan area of China. This dish is similar in flavor to Szechuan but tends to be slightly spicier because of the use of dry chilis in combination with the Sambal Oleke.

When I traveled to China, I was deeply impressed by how distinct each region was when it came to their food. I never even realized but, within China there is a wild mix of cross-cultural cuisines. For example, I tried a middle eastern influenced Chinese western cuisine.

Adjust the heat of this dish as you desire. The addition of the dry red chiles is completely optional, but I highly suggest you do so to make this dish as authentic as possible. 

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meal prep recipes, a la carte, chicken, trifecta, meal prep, Hunan, Chinese, spice, chili, quick, broccoli, rice
entree, lunch, dinner
Chinese
Glutenfreediet
Hunan-Chicken-Bowl

Hunan Chicken Bowl

Cook time: 5 min
Prep time: 10 min
Yield: 4
Print Recipe

Description

By mixing a few ingredients to create a delicious sauce, and by using a few of your Trifecta a la carte items, this quick recipe will surely satiate your hunger needs (and if you love spice, this will 100% satiate that love for piquancy). Adjust the heat and servings as needed, and feel free to use the sauce as your base to experiment with other proteins!

Ingredients

  • 16 ounce Trifecta Chicken, diced bite-size
  • 1 cup Trifecta broccoli
  • 1 cup Trifecta bell peppers
  • 2 cups Trifecta brown or white rice
  • 1 teaspoon avocado oil

Sauce:

  • 6 dried chilis, halved lengthwise, seeded, Sichuan or Thai whole
  • 2 teaspoon Sherry Vinegar or red wine vinegar
  • 2 teaspoon ginger, fresh, grated
  • 2 teaspoon Sesame oil
  • 1 tablespoon Sambal Oleke
  • ¼ cup Soy sauce, low sodium, or tamari for gluten-free
  • 1 teaspoon cornstarch

Instructions

  1. Dice chicken into even square size bites. Combine broccoli and bell peppers in a bowl and in another separate bowl, portion your choice of Trifecta rice. Lastly combine all sauce ingredients except for the ginger, in a fourth bowl and whisk. Set aside.
  2. In a non-stick pan, heat up 1 teaspoon of avocado oil over medium-high heat until slightly smoking and oil is shimmering. Add ginger and cook for a few seconds until fragrant, mixing constantly. Add the chicken and vegetables. Sautee until heated through for about 2-3 minutes.
  3. Add sauce to pan and bring to a boil. Reduce heat to a simmer, stirring constantly with a wooden spoon or spatula, and remove once the sauce has thickened. Taste for seasoning and adjust if needed. Feel free to add 1 teaspoon of honey if too savory.
  4. Meanwhile, as the sauce thickens, reheat the rice in the microwave for 2 minutes.
  5. Plate ½ cup of rice in a bowl, followed by around 5 ounces of the Hunan chicken. Garnish with fresh-picked cilantro and/or toasted sesame seeds. Enjoy!

Nutrition facts

serves 4
Calories Per Serving: 370
% Daily Value
12% Total Fat 9g
32% Cholesterol 95mg
31% Sodium 720mg
11% Total Carbohydrate 31g
Sugars 2g
Protein 40g
Vitamin A 44.89mcg
Vitamin C 50.80mg

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