Hunan Chicken is our answer when we're craving super spicy Asian food. We take tender chicken tenders and stir-fry them until crisp, along with green beans and then coat it all in a super easy, fiery, and tangy chili bean sauce. 25 minutes of prep and cook time, virtually fool proof.
Heat a large wok or skillet to a high heat. When it's hot, add 2 tsp canola oil. Swirl to coat the pan. Add the green beans, stir-fry for 2-3 minutes until they start to blister. Add the scallion and garlic, stir-fry another minute. Remove veggies from the wok and set aside.
While the veggies cook, season chicken with salt and pepper. Add the chicken tenders to a large plastic ziplock bag. Add in 1/4 cup of cornstarch. Seal the bag and shake to coat the chicken.
Add half of the remaining oil to the wok. Swirl to coat the pan. Once the oil is shimmering, add half of the chicken. Stir-fry until the chicken is brown and crisp, about 6 minutes. Remove from the pan to the same plate with the veggies. Add remaining oil to the wok. Swirl to coat. Once the oil is shimmering, add the remaining raw chicken. Again, stir-fry until brown and crisp, about 5-6 minutes.
While the chicken is cooking, whisk the tamari, chili paste, rice vinegar, oyster sauce, ketchup, remaining 2 teaspoons cornstarch, and chicken stock together in a small bowl.
When the chicken is done cooking, add the othe cooked chicken and veggies back to the wok. Pour in the sauce. Bring to a boil and reduce to a simmer. Toss the chicken until the sauce is thickened. Serve with steamed or fried rice.