Step 1: Prepare the Chicken

Start by slicing the boneless chicken breasts into thin, bite-sized strips. Place the chicken in a bowl and mix it with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon cornstarch. This will marinate the chicken and give it a nice texture once cooked.

Step 2: Make the Hunan Sauce

In a separate bowl, combine 2 tablespoons of hoisin sauce, 2 tablespoons of chili paste, 1 tablespoon of sesame oil, 1 teaspoon of sugar, 1 teaspoon of salt, and a little water to help thin the sauce. Stir well to blend the flavors and set the sauce aside.

Step 3: Cook the Chicken

Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons of vegetable oil and allow it to heat up. Once the oil is hot, add the marinated chicken and stir-fry it until it’s golden brown and cooked through. Remove the chicken from the pan and set it aside.

Step 4: Stir-Fry the Vegetables

In the same pan, add the garlic, ginger, and dried red chilies. Stir-fry them for about 1 minute until fragrant. Then, add the bell peppers, onions, and carrots to the pan. Stir-fry the vegetables for 2-3 minutes, allowing them to remain crisp-tender.

Step 5: Combine the Chicken and Sauce

Once the vegetables are done, return the cooked chicken to the pan. Pour in the Hunan sauce and toss everything together, ensuring the chicken and vegetables are well coated. Let everything simmer for an additional 2 minutes, allowing the sauce to thicken slightly.