International Recipes

Hot and Sweet Shanghai Chicken

No Photo

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

  1. Combine chicken, egg white, cornstarch and salt together well and set aside; prepare vegetables and set aside.
  2. Mix sauce ingredients together in a small bowl and set aside.
  3. 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.
  4. Add vegetables to chicken, continuing to stir fry another 60 seconds; add sauce and stir fry all ingredients together for 2 more minutes.
  5. 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.



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