Shanghai Hunan Chicken
- Reviews 1
Ready In: 27 mins
Serves: 2
Ingredients
- 1 1⁄2 cups raw chicken breasts, sliced about 1/8-inch thick across the grain
- 1⁄2 cup water
- 1⁄2 cup raw carrot, strips (1/8-inch thick, 1/2-inch wide, 1 to 2-inch long)
- 1⁄2 cup green pepper, chunks
- 1⁄2 cup baby corn, drained
- 1⁄2 cup water chestnut, drained
- 1⁄2 cup bamboo shoot, drained
- 1 cup cooked rice
Sauce
- 1 -2 teaspoon garlic paste
- 2 -3 tablespoons low sodium soy sauce
- 1 tablespoon chopped green onion
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon powdered ginger
- 1 teaspoon salt
- 2 teaspoons 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off