Shanghai Chicken Recipes

TEN MINUTE SZECHUAN CHICKEN

Ten Minute Szechuan Chicken image

A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.

Provided by PUSATERI

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 ½ tablespoons white wine vinegar
¼ cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
⅛ teaspoon cayenne pepper, or to taste

Steps:

Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g

SHANGHAI CHICKEN AND NOODLES

Shanghai Chicken and Noodles image

Delicious 30-minute dinner? You can do it with chicken breasts and four other ingredients!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 5

Ingredients

1 1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices
12 ounces uncooked fettuccine
1 bag (1 pound) fresh (refrigerated) stir-fry or chop suey vegetables (about 5 cups)
1 cup sliced mushrooms (3 ounces)
1/4 cup hoisin sauce

Steps:

Cook and drain fettuccine as directed on package.
Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.

Nutrition Facts : Calories 385, Carbohydrate 51 g, Cholesterol 115 mg, Fiber 5 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg

SHANGHAI CHICKEN

Shanghai Chicken image

We love this recipe, and have for many years. I've been making it since not long after we were married, and I still get requests. It's easy and quick. To make it healthier for us, I no longer sprinkle the chow mein noodles on top, but the kids sure loved them! The recipe card says this is from Woman's Day magazine. It would have sometime back in the 80's.

Provided by Chef PotPie

Categories Asian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 whole boneless skinless chicken breasts
2 tablespoons oil (I use cooking spray)
2 cups celery, sliced diagonally
2 cups fresh bean sprouts
1 (5 ounce) can sliced water chestnuts
1 -10 3/4 ounce cream of mushroom soup
2 tablespoons soy sauce (low sodium is fine)
1 cup sliced green onion
1 (2 ounce) jar sliced pimientos
3 cups hot cooked rice
1 (3 ounce) can chow mein noodles

Steps:

Cut chicken into small cubes and saute in oil until firm.
Stir in celery and saute until crisp-tender, about 2 minutes.
Stir in next 6 ingredients, bean sprouts through green onions.
Bring to boil, reduce heat and simmer 2 minutes.
Serve over rice and top with chow mein noodles.

SHANGHAI-STYLE CHICKEN

Shanghai-style chicken image

inspired by chinese speciality hong shao rou

Provided by angiechili

Time 25m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat the oil in a large wok or frying pan set over a high heat. Once smoking hot, add the chicken and stir-fry for 2-3 minutes, until browned in places. Add the ginger, the white part of the salad onions (reserve the green tops, to serve). five spice powder, garlic and 1/2 the chilli; fry for 3-4 minutes, until fragrant.
Splash in the rice wine ( or sherry), soy sugar and 2 tbsp water. Boil rapidily for 6-8 minutes, stirring often, until everything is coated in a sticky glaze. Scatter over the reserved salad onion tops and chilli. Serve with steamed white rice and pak choi, if liked.

SHANGHAI CHICKEN AND NOODLES

Shanghai Chicken and Noodles image

30 minutes to prepare this tasty meal with only 5 ingredients. From Betty Crockers Dinner Made Easy's newsletter.

Provided by lauralie41

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/4 lbs boneless skinless chicken breasts, cut into 1/4-inch slices
12 ounces fettuccine, uncooked
16 ounces stir fry vegetables (fresh in the produce section) or 16 ounces chop suey vegetables (fresh in the produce section)
1 cup sliced mushrooms
1/4 cup hoisin sauce

Steps:

Cook fettuccine according to the directions on the box. Drain well and set aside.
While fettuccine is cooking spray a nonstick wok or 12 inch skillet with cooking spray. Over medium high heat cook chicken for 3 to 4 minutes or until golden brown stirring often. Stir in the vegetables and mushrooms cooking for approximately 3 minutes or until tender crisp and chicken is no longer pink in the center.
Stir the hoisin sauce into the chicken mixture and heat until boiling, stirring constantly. Boil and stir for one minute. Add well drained fettuccine and toss well until coated and heated through. Serve immediately.

Nutrition Facts : Calories 523.4, Fat 6.2, SaturatedFat 1.6, Cholesterol 154.6, Sodium 369.4, Carbohydrate 68.6, Fiber 3.4, Sugar 6.3, Protein 45.9

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