Shanghai Hunan Chicken Recipes

HUNAN CHICKEN

Hunan Chicken image

Make and share this Hunan Chicken recipe from Food.com.

Provided by toadman2

Categories Hunan

Time 41m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup asian-style dressing
1 tablespoon soy sauce
4 tablespoons sweet Thai sweet chili sauce
1 tablespoon hoisin sauce
1 tablespoon hot Chinese chili paste
1 tablespoon sriracha sauce
2 chili peppers
2 tablespoons rice wine
1 teaspoon chili pepper flakes
2 garlic oil
1 lb chicken (sliced)
3/4 lb cabbage
2 tablespoons peanut oil

Steps:

Saute chili peppers in peanut oil, add chicken and cabbage and reduce heat or remove from burner when chicken is browned on outside.
Combine oriental dressing, soy sauce, chili sauces, garlic, chili flakes and rice wine and cook to reduce into a sauce, add chicken and cabbage and cook until done.

Nutrition Facts : Calories 373.4, Fat 24.2, SaturatedFat 6.1, Cholesterol 85.2, Sodium 641.3, Carbohydrate 12.8, Fiber 3.7, Sugar 7, Protein 23.7

SHANGHAI HUNAN CHICKEN

Shanghai Hunan Chicken image

The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame and whipped this up in about 3 minutes! Americans will have to make do with a saute pan, and I'm sure a stove won't cook nearly as fast as his wok on a flame. I hope I remembered most of his recipe!

Provided by Babes_Mom

Categories One Dish Meal

Time 27m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups raw chicken breasts, sliced about 1/8-inch thick across the grain
1/2 cup water
1/2 cup raw carrot, strips (1/8-inch thick, 1/2-inch wide, 1 to 2-inch long)
1/2 cup green pepper, chunks
1/2 cup baby corn, drained
1/2 cup water chestnut, drained
1/2 cup bamboo shoot, drained
1 cup cooked rice
1 -2 teaspoon garlic paste
2 -3 tablespoons low sodium soy sauce
1 tablespoon chopped green onion
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon powdered ginger
1 teaspoon salt
2 teaspoons chopped red chili flakes in oil (I'm sure this has a "name", but I don't know what it is called)
6 -8 dried hot chili peppers

Steps:

In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
Scoop the chicken out with a slotted strainer and set aside.
Pour the hot oil into a container.
Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds.
Dip the vegetables out with a strainer. Pour off any remaining water.
Put the sauce ingredients into the empty pan. Heat and stir together well.
Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce.
Serve over cooked rice.

HUNAN-STYLE CHICKEN

Hunan-Style Chicken image

I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!

Provided by Dan

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon honey
1 teaspoon black peppercorns
½ teaspoon salt
2 tablespoons dark soy sauce
2 tablespoons dry sherry
6 boneless skinless chicken thighs, cut into chunks
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon crumbled dried red chile pepper
4 green onions, chopped
1 teaspoon hot bean sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil

Steps:

Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
Heat the oil in a large skillet over medium-high heat.
Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 10.3 g, Cholesterol 116.8 mg, Fat 23.4 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 5 g, Sodium 908.2 mg, Sugar 4.9 g

HUNAN CHICKEN

Hunan Chicken image

From Chinese Cookery a nice chicken dish that can be served either at room temperature or chilled. The cucumbers add a nice contrast to the spicy sauce. You can serve this over pasta or rice.

Provided by lazyme

Categories Whole Chicken

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs chicken
10 cups boiling water
1/2 cup water chestnut, sliced
2 tablespoons sesame paste
1 tablespoon rice vinegar or 1 tablespoon white vinegar
1 tablespoon sesame oil
1 teaspoon chili oil
1 tablespoon soy sauce
1 1/2 teaspoons szechuan peppercorns, crushed
1 1/2 teaspoons gingerroot, minced
3 tablespoons green onions, shredded
1 tablespoon garlic, chopped
3 tablespoons cilantro, chopped
1 1/2 teaspoons chili powder
1 cucumber, sliced

Steps:

Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
Remove, let cool. Remove bones. Shred chicken with a cleaver.
Combine with water chestnuts.
Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve.
To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with Tossed Noodles.

Nutrition Facts : Calories 364.2, Fat 24.5, SaturatedFat 6.5, Cholesterol 103.5, Sodium 374.9, Carbohydrate 8.4, Fiber 1.4, Sugar 2.3, Protein 27.2

SHANGHAI CHICKEN

Shanghai Chicken image

We love this recipe, and have for many years. I've been making it since not long after we were married, and I still get requests. It's easy and quick. To make it healthier for us, I no longer sprinkle the chow mein noodles on top, but the kids sure loved them! The recipe card says this is from Woman's Day magazine. It would have sometime back in the 80's.

Provided by Chef PotPie

Categories Asian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 whole boneless skinless chicken breasts
2 tablespoons oil (I use cooking spray)
2 cups celery, sliced diagonally
2 cups fresh bean sprouts
1 (5 ounce) can sliced water chestnuts
1 -10 3/4 ounce 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

Steps:

Cut chicken into small cubes and saute in oil until firm.
Stir in celery and saute until crisp-tender, about 2 minutes.
Stir in next 6 ingredients, bean sprouts through green onions.
Bring to boil, reduce heat and simmer 2 minutes.
Serve over rice and top with chow mein noodles.

QUICK HUNAN GRILLED CHICKEN

Quick Hunan Grilled Chicken image

Easy peasy Chinese cooking, when you just don't have time, but really have the taste for it! All on the table in 20 minutes! :)

Provided by PalatablePastime

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons hoisin sauce
1 tablespoon peanut butter
2 teaspoons soy sauce
1 clove garlic, minced
1 teaspoon hot pepper oil
1/8 teaspoon sesame oil
1 lb boneless skinless chicken breast
4 leaves iceberg lettuce

Steps:

Pound chicken breasts to 1/2" thickness.
Mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken.
Grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side.
Slice chicken diagonally across the breast and serve on a piece of iceberg lettuce.
If you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

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