Shanghai Chicken: A Taste of Home, Made Easy

My earliest memories of “exotic” weeknight dinners are tied to a worn, stained recipe card from a Woman’s Day magazine, lovingly tucked away in my mother’s recipe box. Shanghai Chicken wasn’t authentic, not in the slightest, but it was our version of an Asian-inspired delight. I remember the excitement of the bubbling sauce, the distinctive aroma of soy sauce mingling with cream of mushroom soup (don’t judge!), and the satisfying crunch of those crispy chow mein noodles. It was a simple meal, but it was made with love, and it always brought us together. That’s the magic of food, isn’t it? This dish might be an adaptation, but every bite carries a genuine memory.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 6
• Yield: Variable, depends on rice served
• Dietary Type: Adaptable, see variations below

Ingredients

• 2 whole boneless skinless chicken breasts
• 2 tablespoons oil (or cooking spray)
• 2 cups celery, sliced diagonally
• 2 cups fresh bean sprouts
• 1 (5 ounce) can sliced water chestnuts, drained
• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 tablespoons soy sauce (low sodium is fine)
• 1 cup sliced green onion
• 1 (2 ounce) jar sliced pimientos, drained
• 3 cups hot cooked rice
• 1 (3 ounce) can chow mein noodles

Equipment Needed

• Large skillet or wok
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Begin by preparing your chicken. Cut the boneless, skinless chicken breasts into small, bite-sized cubes. This ensures quick and even cooking.
2. Heat the oil (or use cooking spray) in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the cubed chicken.
3. Sauté the chicken until it is firm and cooked through. The pieces should be opaque and no longer pink inside. This usually takes about 5-7 minutes. Be careful not to overcrowd the pan; cook in batches if necessary to ensure proper browning.
4. Add the celery to the skillet. Sauté the celery, stirring frequently, until it is crisp-tender. This typically takes about 2 minutes. You want the celery to retain some of its crunch.
5. Now, add the remaining ingredients (except the chow mein noodles and rice). This includes the fresh bean sprouts, drained sliced water chestnuts, cream of mushroom soup, soy sauce, sliced green onion, and drained sliced pimientos.
6. Stir well to combine all the ingredients, ensuring the cream of mushroom soup is evenly distributed.
7. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 2 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
8. Serve the Shanghai Chicken hot over cooked rice.
9. Traditionally, this dish is topped with chow mein noodles for added texture. Sprinkle them generously over each serving just before serving.

Expert Tips & Tricks

• Chicken Quality: For best results, use high-quality chicken breasts. They will be more tender and flavorful.
• Vegetable Prep: Prepare all your vegetables before you start cooking. This ensures a smooth and efficient cooking process.
• Low Sodium Option: Using low-sodium soy sauce is a great way to reduce the sodium content of this dish without sacrificing flavor.
• Thickening the Sauce: If you prefer a thicker sauce, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last minute of simmering.
• Adding More Veggies: Feel free to bulk up this dish by adding other vegetables like sliced carrots, snow peas, or broccoli florets. Sauté them along with the celery.
• Make-Ahead Option: You can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator for up to 24 hours. Just reheat it before serving over rice.

Serving & Storage Suggestions

Serve Shanghai Chicken hot over a bed of freshly cooked rice. Garnish with extra sliced green onions for a pop of color and freshness. For an extra touch, serve with a side of steamed broccoli or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through, or gently warm on the stovetop. The chow mein noodles will lose their crispness when stored, so it’s best to add fresh ones when reheating. It is not recommended to leave the dish at room temperature for more than two hours. Freezing is not recommended, as the texture of the vegetables and sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	365 kcal	–
Calories from Fat	95	–
Total Fat	10.6 g	16%
Saturated Fat	1.6 g	8%
Cholesterol	45.6 mg	15%
Sodium	514.6 mg	21%
Total Carbohydrate	43.2 g	14%
Dietary Fiber	3.2 g	13%
Sugars	3.5 g	–
Protein	24.2 g	48%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free cream of mushroom soup and gluten-free soy sauce (tamari). Omit the chow mein noodles or use gluten-free crispy rice noodles.
• Dairy-Free: Unfortunately, the traditional cream of mushroom soup is difficult to substitute. You could try making a homemade mushroom sauce with coconut milk, but the flavor will be significantly different.
• Vegetarian: Replace the chicken with firm tofu, cut into cubes, and sautéed until golden brown.
• Spicy: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a little heat.
• Different Protein: You could easily substitute the chicken with shrimp or pork tenderloin. Adjust cooking times accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use canned bean sprouts instead of fresh?
A: While fresh bean sprouts offer a better texture, canned bean sprouts can be used in a pinch. Be sure to drain them well before adding them to the dish.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator for up to 24 hours. Reheat before serving.

Q: What kind of rice is best for serving with Shanghai Chicken?
A: Any type of rice works well! White rice, brown rice, or even jasmine rice are all good options.

Q: Can I freeze this dish?
A: Freezing is not recommended as the texture of the vegetables and sauce may change upon thawing. It’s best enjoyed fresh or as leftovers within a few days.

Q: I don’t like cream of mushroom soup. Is there a good substitute?
A: Unfortunately, the cream of mushroom soup is a key ingredient in this recipe’s signature flavor. While a homemade mushroom sauce with coconut milk could be used, the taste will be very different. You might want to explore other chicken and rice bowl recipes if you’re looking for a substitute that doesn’t rely on cream of mushroom soup.

Final Thoughts

Shanghai Chicken might not win any awards for culinary authenticity, but it’s a dish that’s stood the test of time in my family, a testament to the power of simple flavors and cherished memories. It’s quick, easy, and adaptable to your own preferences. So, pull out that skillet, gather your ingredients, and give this classic comfort food a try. I hope it brings as much joy to your table as it has to mine. And if you have any twists or variations you’ve tried, I’d love to hear about them! Perhaps serve it with a crisp green salad and a glass of chilled white wine for a complete and satisfying meal. Enjoy!