International Recipes
Hot and Sweet Shanghai Chicken
Yield: 4 servings
Ingredients
Chicken
- Cooking spray
- 1 pound boneless, skinless chicken breast or chicken breast tenders, with tendons removed, cut into 1/2 inch pieces
- 1 egg white
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 to 2 dried red chile peppers
- 1 cup bamboo shoots, sliced
- 1 cup carrot slices or julienne strips microwaved or blanched for 1 minute
- 1/2 cup sliced water chestnuts
- 1 green or red bell pepper, sliced into thin strips
- 3/4 cup sugar peas, washed and trimmed
Sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sugar
- 2 tablespoons sake or dry sherry
- 1/2 tablespoon fresh ginger root, minced
- 1 teaspoon dark Oriental sesame oil
Instructions
- Combine chicken, egg white, cornstarch and salt together well and set aside; prepare vegetables and set aside.
- Mix sauce ingredients together in a small bowl and set aside.
- Spray wok or large nonstick skillet with cooking spray and preheat over medium high heat for 2 minutes. Stir-fry chili peppers until pungent and brown; add chicken mixture and stir fry several minutes.
- Add vegetables to chicken, continuing to stir fry another 60 seconds; add sauce and stir fry all ingredients together for 2 more minutes.
- Remove from heat and serve over rice or Sesame Noodles.
Nutrition
Per serving: 185 calories; 4.5g total fat; 0.6g saturated fat; 42mg cholesterol; 13.5g carbohydrate; 2.8g dietary fiber; 24.5g protein; 388 mg sodium
Attribution
Posted by Chyrel at Recipe Goldmine 11/15/2001 9:30 am.