Shanghai Chicken Recipe

Shanghai Chicken picture


Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Main Ingredient


 Egg noodles2 Ounce (50 Gram)
 Oil2 Tablespoon
 Fresh ginger root piece2 Inch, peeled and shredded (1 Piece)
 Garlic3 Clove (15 gm), sliced
 Chicken breasts1 Pound, boned, skinned, very thinly sliced (500 Gram)
 Carrot1 , cut into flowers
 Spring onions3 , finely sliced
 Celery sticks2 , thinly sliced
 Canned bamboo shoots8 Ounce, drained and sliced (1 Can, 250 Gram)
 Green pepper1 , cored, deseeded and shredded
 Bean sprouts6 Ounce (175 Gram)
 Salt To Taste
For glaze
 Corn flour1 Tablespoon
 Soy sauce1 Tablespoon
 Dry sherry6 Tablespoon
 Stock2 Tablespoon
 Chili powder1 Pinch

Nutrition Facts

Serving size

Calories 332 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 77.8 mg

Sodium 625.3 mg26.1%

Total Carbohydrates 27 g9%

Dietary Fiber 3.8 g15.1%

Sugars 5.3 g

Protein 31 g62.8%

Vitamin A 59.6% Vitamin C 70.2%

Calcium 5.6% Iron 11.3%

*Based on a 2000 Calorie diet


1) In a jug, place noodles and pour in boiling, salted water to cover.
2) Place the lid on and soak the noodles for at least 8 minutes, before draining the water.
3) In a bowl, combine all the glaze ingredients and season with salt.

4) In a wok, add oil to heat up.
5) Add ginger and garlic to stir-fry for 1 minute.
6) Add the chicken and continue stir-fry for 1 minute.
7) Now add carrot, spring onions, celery, bamboo shoots and pepper. Stir-fry properly for another 30 seconds.
8) Finally place the noodles and bean sprouts in the wok and stir-fry for 30 seconds.
9) Pour in the glaze by turning off heat.
10) Toss thoroughly to coat all the ingredients with the sauce.

11) Garnish with spring onion flowers before serving.
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