4.9 from 36 votes
Shanghai Chicken (15-minute meal)
A mildy sticky and spicy full-of-umami-flavour mid-week Chinese chicken stir-fry made with spring onions and garlic, soy sauce, Chinese rice wine and brown sugar. You won't believe how easy and delicious this is, and it's on the table in around 15 minutes!
Prep Time
7 mins
Cook Time
7 mins
Total Time
15 mins
Servings: 2 - 3
Calories: 667 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 2½ tablespoons Shaoxing rice wine substitute Japanese mirin (rice wine) or dry sherry
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons water
- 1 tablespoon oil vegetable, avocado, canola, or sesame
- 1 pound chicken thighs bone in, skin off and chopped into small (about 2cm) pieces (3 to 4 thighs)
- 1 piece ginger peeled and chopped finely or grated (a thumb-width piece - I usually go generous) Substitute: ¼ teaspoon ground ginger
- 2 garlic cloves crushed (substitute: 1 teaspoon powdered garlic)
- 1 bunch spring onions salad onions / green onions / scallions (US), washed and chopped (reserve the green tops) I usually use between 5 to 8.
- 1 teaspoon Chinese 5-spice powder
- 1 red chili finely chopped (increase to 2 chilis if you want it spicier)
Instructions
- Whisk together the rice wine, soy sauce, brown sugar and water in a small bowl or jug, and set aside.
- Heat up the oil in a frying pan until starting to smoke. Stir-fry the chicken for 2 to 3 minutes until white and mostly cooked.
- Add the ginger, garlic, salad/spring onions, Chinese 5-spice powder and half the chili and stir-fry for another minute until fragrant.
- Pour in the sauce mixture, then let bubble for about another 5 or 6 minutes or until reduced by at least half, glossy and slightly thickened. Stir every now and again.
- Serve with rice and broccoli (or bok choy/another vegetable of your choice). Garnish with the rest of the chili and thin strips of the reserved green parts of the salad/spring onions.
Cup of Yum
Notes
- Substitutions: Use Japanese mirin or sherry in place of Shaoxing rice wine. Use 1/4 teaspoon ground ginger instead of fresh. Use 1 teaspoon garlic powder instead of 2 fresh cloves.
- For gluten-free: This can make a good gluten free meal option. Just check that all of your sauce ingredients (soy sauce etc) are actually gluten free.
- How to know when it's cooked: The time it takes for your chicken to go dark and slightly sticky may depend on the size of your chicken thighs / your pan. Don't worry if you have to cook the chicken for a few minutes longer. If you use chicken breasts, however, be wary of cooking the chicken for too long. Just cook until the sauce has reduced by around half and has slightly thickened.
Nutrition Information
Calories
667kcal
(33%)
Carbohydrates
20g
(7%)
Protein
40g
(80%)
Fat
45g
(69%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
10g
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
222mg
(74%)
Sodium
1190mg
(50%)
Potassium
685mg
(20%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
517IU
(10%)
Vitamin C
36mg
(40%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2- 3
Amount Per Serving
Calories 667
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 20g | 7% |
| Protein | 40g | 80% |
| Fat | 45g | 69% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 222mg | 74% |
| Sodium | 1190mg | 50% |
| Potassium | 685mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 36mg | 40% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.