Shanghai Hunan Chicken
photo by nocturnalchef
- Ready In:
- 27mins
- Ingredients:
- 17
- Serves:
-
2
ingredients
- 354.88 ml raw chicken breasts, sliced about 1/8-inch thick across the grain
- 118.29 ml water
- 118.29 ml raw carrot, strips (1/8-inch thick, 1/2-inch wide, 1 to 2-inch long)
- 118.29 ml green pepper, chunks
- 118.29 ml baby corn, drained
- 118.29 ml water chestnut, drained
- 118.29 ml bamboo shoot, drained
- 236.59 ml cooked rice
-
Sauce
- 4.92-9.85 ml garlic paste
- 29.58-44.37 ml low sodium soy sauce
- 14.79 ml chopped green onion
- 14.79 ml hoisin sauce
- 4.92 ml sugar
- 4.92 ml powdered ginger
- 4.92 ml salt
- 9.85 ml chopped red chili flakes in oil (I'm sure this has a "name", but I don't know what it is called)
- 6-8 dried hot chili peppers
directions
- In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
- Scoop the chicken out with a slotted strainer and set aside.
- Pour the hot oil into a container.
- Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds.
- Dip the vegetables out with a strainer. Pour off any remaining water.
- Put the sauce ingredients into the empty pan. Heat and stir together well.
- Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce.
- Serve over cooked rice.
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Reviews
-
The name you are looking for is chili oil. This recipe was great.. I doubled the sauce but be warned unless you like extreme fire do not double the chili oil when doing so. The only ingredient that seemed to be missing from this fantastic dish was ginger. So I added 1 tsp of ginger powder to my doubled sauce. Awesome!!!!