Shanghai Chicken: A Taste of Home

My grandmother, a woman who measured love in ladles of steaming broth and carefully folded dumplings, used to make a dish she called “Shanghai Surprise.” It wasn’t exactly this recipe for Shanghai Chicken, but the warm, savory aroma of soy sauce, celery, and a hint of something sweet always transported me back to her bustling kitchen. I can almost hear the clatter of her wok, the gentle sizzle of chicken, and her humming as she stirred. It was a dish born of simple ingredients but overflowing with care – a taste of home, no matter where I was. This recipe captures that same spirit.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Adaptable

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
• 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
• 3 cups hot cooked rice
• 1 (3 ounce) can chow mein noodles

Equipment Needed

• Large skillet or wok
• Knife
• Cutting board
• Serving spoon

Instructions

1. Begin by preparing your chicken. Cut the chicken breasts into small cubes. This will help them cook quickly and evenly in the skillet.

2. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. If you prefer a lower-fat option, you can use cooking spray. Make sure the pan is hot before adding the chicken.

3. Add the cubed chicken to the skillet and sauté until it is firm and cooked through. The chicken should be opaque and no longer pink inside. This should take about 5-7 minutes.

4. Add 2 cups of diagonally sliced celery to the skillet. Sauté the celery until it is crisp-tender, about 2 minutes. You want it to retain a bit of its crunch.

5. Now, stir in the next 6 ingredients: 2 cups fresh bean sprouts, 1 (5 ounce) can of sliced water chestnuts (drained), 1 (10 3/4 ounce) can of cream of mushroom soup, 2 tablespoons of soy sauce, 1 cup of sliced green onion, and 1 (2 ounce) jar of sliced pimientos (drained).

6. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes, stirring occasionally. This will allow the flavors to meld together beautifully.

7. Serve the Shanghai Chicken mixture hot over 3 cups of hot cooked rice.

8. Traditionally, this dish is topped with 1 (3 ounce) can of chow mein noodles. Sprinkle them generously over each serving just before serving for added crunch.

Expert Tips & Tricks

• Chicken Prep: For even cooking, ensure the chicken cubes are roughly the same size. Pound the chicken breasts slightly before cutting for more tenderness.
• Celery Crunch: Don’t overcook the celery! A quick sauté is all it needs to retain its pleasant crispness.
• Soup Swaps: While the recipe calls for cream of mushroom soup, you can experiment with cream of chicken or celery for slightly different flavor profiles.
• Low Sodium: Using low-sodium soy sauce helps control the saltiness of the dish. You can also add a pinch of sugar to balance the flavors.
• Make Ahead: You can prepare the chicken and vegetables ahead of time. Store them separately in the refrigerator and combine them with the soup, soy sauce, and other ingredients just before serving.

Serving & Storage Suggestions

Shanghai Chicken is best served hot, immediately after cooking. The contrast between the warm, savory chicken and the crunchy chow mein noodles is delightful.

For leftovers, store the chicken mixture and rice separately in airtight containers in the refrigerator. They will keep for up to 3 days. Reheat the chicken mixture gently on the stovetop or in the microwave until heated through. Reheat the rice separately to maintain its texture.

Avoid leaving the cooked Shanghai Chicken at room temperature for more than two hours to prevent bacterial growth. Freezing is not recommended, as the cream of mushroom soup may separate upon thawing.

Nutritional Information

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

Variations & Substitutions

• Vegetarian Option: Substitute the chicken with firm tofu or tempeh, cut into cubes and sautéed until golden brown.
• Gluten-Free: Use gluten-free soy sauce and ensure the cream of mushroom soup is gluten-free. Omit the chow mein noodles, or find gluten-free alternatives.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a spicy twist.
• Vegetable Boost: Add other vegetables like sliced carrots, broccoli florets, or snow peas for added nutrients and texture.
• Healthier Option: Replace the cream of mushroom soup with a homemade sauce made from chicken broth, cornstarch, and seasonings.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs. Just be sure to trim any excess fat and cook them until they are fully cooked. Chicken thighs will provide a richer, more flavorful result.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and vegetable mixture ahead of time. Store it in the refrigerator and add the soup, soy sauce, and other ingredients just before serving.

Q: Can I use frozen vegetables?
A: While fresh vegetables are preferred, you can use frozen vegetables in a pinch. Just be sure to thaw them completely before adding them to the skillet.

Q: What can I use instead of cream of mushroom soup?
A: You can use cream of chicken soup or cream of celery soup as a substitute. Alternatively, you can make your own sauce using chicken broth, cornstarch, and seasonings.

Q: How do I prevent the chow mein noodles from getting soggy?
A: Add the chow mein noodles just before serving to prevent them from getting soggy. You can also serve them on the side for people to add as they wish.

Final Thoughts

I encourage you to give this Shanghai Chicken recipe a try. It’s a simple, satisfying dish that’s easily adaptable to your preferences. Whether you’re looking for a quick weeknight meal or a comforting taste of home, this recipe is sure to please. Feel free to experiment with different vegetables or sauces to create your own unique version. And if you have any feedback or suggestions, I’d love to hear them. Serve it with a side of steamed broccoli or a crisp green salad for a complete and balanced meal. Enjoy!