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Hot and Sweet Shanghai 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


  • 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

*These items can be found at your local Oriental market and are available in the specialty food sections of most larger supermarkets.

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  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 stick-resistant skillet with cooking spray and preheat over medium-high 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.

Yields 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

Posted by Chyrel at Recipe Goldmine 11/15/2001 9:30 am.


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