• Step 1: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is lightly browned, about 5-7 minutes.
• Step 2: Add the garlic and ginger to the skillet and cook for 1 minute, stirring constantly, until fragrant.
• Step 3: Add the red bell pepper and onion to the skillet and cook for 3-4 minutes, or until the vegetables are crisp-tender.
• Step 4: In a small bowl, whisk together the Hunan chili sauce, soy sauce, rice vinegar, sesame oil, and chicken broth. Pour the sauce mixture into the skillet and bring to a simmer.
• Step 5: In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Slowly pour the slurry into the skillet, stirring constantly, until the sauce thickens, about 1-2 minutes.
• Step 6: Remove the skillet from the heat and stir in the sliced green onions. Serve the Hunan chicken immediately, over steamed rice if desired.