Chef PotPie's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Cut chicken into small cubes and saute in oil until firm.
- 2Stir in celery and saute until crisp-tender, about 2 minutes.
- 3Stir in next 6 ingredients, bean sprouts through green onions.
- 4Bring to boil, reduce heat and simmer 2 minutes.
- 5Serve over rice and top with chow mein noodles.
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Nutritional Facts for Shanghai Chicken
Serving Size: 1 (319 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 365.1
- Calories from Fat 95
- Total Fat 10.5 g
- Saturated Fat 1.6 g
- Cholesterol 45.6 mg
- Sodium 514.6 mg
- Total Carbohydrate 43.1 g
- Dietary Fiber 3.2 g
- Sugars 3.5 g
- Protein 24.1 g