Hot & Sweet Shanghai Chicken
Hot & Sweet Shanghai Chicken
Posted by Chyrel at recipegoldmine
com 11/15/2001 9:30 am
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 tps cornstarch
1/2 tps 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 & trimmed
Sauce
2 Tbsphoisin sauce*
2 tpss sugar
2 Tbspsake* or dry sherry
1/2 tablespoon fresh ginger root, minced
1 tps dark Oriental sesame oil
*These items can be found at your local Oriental market & are available in the specialty food sections of most larger supermarkets
Combine chicken, egg white, cornstarch & salt together well & set aside; prepare vegetables & set aside
Mix sauce ingredients together in a small bowl & set aside
Spray wok or large stick-resistant skillet with cooking spray & preheat over medium-high for 2 min
Stir-fry chili peppers until pungent & brown; add chicken mixture & stir-fry several min
Add vegetables to chicken, continuing to stir-fry another 60 seconds; add sauce & stir-fry all ingredients together for 2 more min
Remove from heat & serve over rice or Sesame Noodles
Yield: 4 servings
Approximately 185 calories; 4
5 grams total fat; 0
6 gram saturated fat; 42 milligrams cholesterol; 13
5 grams carbohydrate; 2
8 grams dietary fiber; 24
5 grams protein; 388 milligrams sodium
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