Introducing Shanghai chicken – a richly-flavoured sweet and sticky Chinese chicken stir-fry! It’s ridiculously quick and tasty enjoyed with some plain white rice – ready and on the table in only around 15 minutes. This is so perfect for a super easy but restaurant quality mid-week meal.
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What is Shanghai chicken and why you’ll love it
Shanghai chicken is a super quick and easy Chinese stir fry made with small bites of chicken thigh. The chicken gets tossed with garlic, ginger, and spring onions and coated in an intensely flavoured and slightly sticky dark sauce. Serve with white rice to mop up the lovely sauce and perhaps some green veggies on the side.
What’s great about it?
- This stir fry is made with just a few ingredients and…
- …in a few quick steps.
- But you get a restaurant quality meal full of umami flavour (for a small amount of effort).
- It’s on the table in 15 to 20 minutes.
- It reheats well so makes great lunch leftovers. Make more to be sure of getting plenty of leftovers!
I should call this Shanghai style chicken because I can’t claim it’s completely authentic. Like most of my other easy Asian recipes, I use the least amount of ingredients and steps to get the most flavour.
I’m hoping that by the time I’ve finished here I’ll have you racing into your kitchen to give this a go! It’s almost faster to make it than it is to order a takeaway. Other ‘fakeaway’ style favourites include include Indonesian 30-minute mee goreng, 20-minute chicken and cashew nuts with peppers and Chinese chicken pineapple stir-fry in case you’re tempted to try them too!
About the ingredients
One of the best things about this recipe is that there are only a few ingredients. But not at the expense of great flavour! Here’s what you’ll need:
Oil for cooking the chicken: I usually use vegetable oil, but really any is fine. Avocado, canola and peanut oil are particularly good options. Sesame oil also works well for an extra hit of flavour.
Chicken thighs: You’ll need around a pound/500 grams of skinless boneless chicken thighs to make this. I find that’s usually 3 to 4 medium to large chicken thighs.
Ginger: A thumb-width size piece of fresh ginger, peeled and sliced thinly. I’m generous with the amount so that you can really taste the ginger. For convenience I keep chopped pieces of ginger in the freezer for meals (and smoothies!).
Garlic: 2 big cloves, crushed.
A bunch of spring onions (sometimes called scallions or salad onions): A bunch varies in size, but I usually use 5 to 8 spring onions. I keep some of the green tops to garnish the finished dish, which looks really pretty.
Chinese 5-spice powder: You could say this is the ‘secret’ ingredient. Don’t skip it. It’s worth buying some especially if you don’t already have it.
A red chili: 1 chilli doesn’t sound like a lot but I find it’s enough. I usually slice it as finely as I can, including around half the seeds for just the right amount of spice. Feel free to use 2 chilis instead of 1 or include more of the spicy seeds. Half of the chili goes in the dish and the other half sprinkled over the top to serve.
For the Shanghai sauce
Shaoxing (Chinese) rice wine: This is widely available in supermarkets, but Japanese mirin or even dry sherry work too.
Soy sauce: Any you happen to have is fine.
Brown sugar: 2 tablespoons of brown sugar gives the sauce a fairly subtle but delicious dark and caramel-y sweetness.
Water: Add 3 tablespoons to the sauce before adding it to the pan.
How to make this dish
As I’ve already said, this is a very quick and easy dish. It can be on the table in 15 to 20 minutes, especially after you’ve made it a few times already.
Really, all there is to it is to fry the chicken chunks for a few minutes until mostly white. Wait until the pan is really hot (starting to smoke) for the best results. Then add the ginger, salad onions, Chinese 5-spice powder, garlic and chili and stir fry again for around a minute.
Then you add the sauce. Just whisk together the rice wine, soy sauce, brown sugar and a few drizzles of water before you start cooking so that it’s all ready to go.
Let everything bubble away for a few minutes, and in hardly any time at all you’ve got a delicious pan of dark, and slightly sticky chicken. The exact cooking time can depend a little on the size of the chicken thighs and the pan you use. You’re looking for the sauce to be reduced by at least half and slightly thickened so that it coats the chicken all over.
You’ll find the chicken isn’t super saucy, but it’s rich and packed full of flavour.
How to serve it
I think the best way to eat chicken Shanghai is very simply, with a pile of plain rice to get coated with all the lovely rich glaze. I prefer jasmine rice! I also like to serve it with broccoli on the side. Cook it any way but I tend to just steam in the microwave in a covered container with a little water for 3 or 4 minutes for ease.
Don’t forget to garnish with a bit of chopped red chili and shreds of the green leafy part of the salad onions.
You could even sprinkle the chicken with some toasted sesame seeds, if you happen to have some.
More things to know (recipe FAQ)
A medium-sized wok is great but if you don’t have one just use a frying pan.
Yes, you can. In fact you may prefer this as you can buy the chicken ready-chopped which will save you even more time ;-). I prefer chicken thigh however as I find it more moist and forgiving whereas breast can easily become dry if you overcook it by a minute or two.
If you do choose to use chicken breast pieces, cook the chicken until it’s just done and the sauce has just thickened.
Yes, that’s fine. Just use 1/4 teaspoon of ground ginger in this recipe if you don’t have any fresh. You can use garlic powder too if you’ve run out of fresh. A small teaspoon should be about right.
Shaoxing wine is a Chinese cooking wine. If you like, instead of buying some especially for this recipe you can substitute it with Japanese mirin or even sherry.
This dish isn’t super spicy. The one chopped chili just adds a little hint of heat. Feel free to double the amount of chili if you’d like the dish spicier, or even skip it altogether (if you’re feeding young kids, for example).
I sometimes vary the heat by adding more or less of the chili seeds. If it’s a small chili I might include all the seeds. If it’s a large chili I might just add half so that it’s not overwhelmingly spicy.
The first few times I made this, I wasn’t quite sure when the chicken and sauce was ready. Don’t stress too much. Just let it bubble away on a medium to high heat, stirring regularly, until the sauce has reduced by at least half and thickened slightly.
In general, the sauce will be ready within 5 to 10 minutes. It may start to go a bit sticky or you may find it doesn’t. Either is OK – the sauce will be delicious either way!
Yes, that would be fine. This recipe serves 2 to 3 with rice and a vegetable side, so if you’d like to feed a bigger family go ahead and double the ingredients. The recipe will probably take just a little longer if you do this – say 20 to 30 minutes to allow for chopping up more chicken.
If you have a very large wok it will be fine to cook all the chicken at one time. If your wok is medium-sized or you’re using a frying pan, it’s best to cook the chicken in 2 batches. Put the first batch back into the pan after the second is cooked and then add in the sauce as you would normally.
Actually, it reheats really well. I’ve eaten leftovers the next day for lunch many times, and it’s just as delicious. Just reheat gently in the microwave or in a pan. Add a splash more water if you like.
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Shanghai Chicken (15-minute meal)
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 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.2½ tablespoons Shaoxing rice wine, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 3 tablespoons water
- 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.1 tablespoon oil, 1 pound chicken thighs
- Add the ginger, garlic, salad/spring onions, Chinese 5-spice powder and half the chili and stir-fry for another minute until fragrant.1 piece ginger, 2 garlic cloves, 1 bunch spring onions, 1 teaspoon Chinese 5-spice powder, 1 red chili
- 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.
Annie says
I made this tonight and it was delicious. Everyone loved it and it was quick and easy to make.
Thank you Helen. xx
Helen says
Hello Annie! Thank you SO much for the feedback. I’m so happy you all enjoyed it. 🙂
Daz says
HI Helen Thanks for excellent fast recipe. I like the time it takes to prepare. It doesn’t help to be so busy, when you like food. I wouldn’t worry about the comments from the purist about velveting the chicken. A totally unnecessary step in my opinion. If you’re such a fussy chef, add 10 min to the cooking time by double dredging the chicken in cornflour or flour, or tapioca. This will produce an even better result.
I give it 4 out of 5. Thanks for your effort. Your recipe is as good as your photograph
Daz
Helen says
Hi Daz, and thanks so much for your review of this recipe, and also the handy tip on taking it from really good to amazing! It might try that some time just to see how much of a difference it makes. Thanks again for the compliments and I’m so glad you enjoyed it!
Chris Glenn says
Woops, I knew I forgot something I was going to add:
I’ve already modified your recipe without trying it! I copied it and added ingredients and directions for VELVETING the chicken from this recipe: 🙂
JIYOU JUN CHAO JI (CHICKEN STIR-FRY WITH CHANTERELLES)
http://www.saveur.com/article/Recipes/Jiyou-Jun-Chao-Ji-Chicken-Stir-Fry-with-Chanterelles
JULY 10, 2011
&
and this article with give you the rationale why “people” should consider the extra time, ingredients and effort to “velvet” their meat.
Chris
Helen says
Wow, Chris – thanks for the tip. I’ll check that out!
Chris Glenn says
Nagi, Denise & Maggie came the closest to my philosophy! Life’s way to short to eat anything you don’t like! Why would anyone cook a dish with end results that they don’t find appealing? It amazing to me, how many people get really nasty some times in the comments section because people are sharing their innovations to a recipe and making changes! It it wasn’t for that kind of genius, we’d all be eating porridge and raw meat! Anyway, as far as I’m concerned “Authenticity” is in the eye of the beholder/eater! How boring life would be if we weren’t all different! Now climbing off my soapbox! 🙂
Chris
Helen says
You can get on your soapbox any time you like, Chris!
I totally agree. I must admit I wondered whether this was too simple to post, but often it’s ideas I’m looking for – with amounts/timings etc as well, obviously. I’m really happy you like this!
Nancy | Plus Ate Six says
If anyone’s a Chinese fraud it’s me living in Shanghai and never cooking Chinese food 🙂 Jeez, I have no excuse now do I! This looks absolutely delicious.
Helen says
Ha… that’s hilarious. You’re right, Nancy – I don’t feel like a fraud at all now! Tee hee! 🙂
Maggie says
This is such a fast and scrumptious dish that I don’t mind to cook for lunch! Nice job Helen! I LOVE the thick glaze on the chicken 🙂 Pinning and sharing!
Thanks for mentioning my name. But never ever be afraid of trying and talking about Chinese food! Recipe is meant to be sharing and I believe everyone has their own stories behind the dish to make it unique 🙂
Helen says
Aw, thank you for your sweet words, Maggie! I agree – I believe there’s a place for every type of food, and we all have something special to share. But I still REALLY look up to you – your Chinese recipes are a legend!
Denise @ Sweet Peas & Saffron says
Haha I TOTALLY feel like that when I post recipes from around the world…like the other day I posted an Ethiopian recipe, and I’ve only ever eaten take-out, so I’m certainly not an expert. But I know what I like and what tastes good, and you do too, so I 100% need to try this recipe out. Especially if it is ready in 15 minutes!!
Helen says
Thanks for the endorsement, Denise! I thought your Ethiopian recipe looked amazing, but I totally know what you mean. 🙂
marcie says
You don’t have to be an expert to make Asian food! You’ve got the flavors down and this being 15 minutes is almost too good be true. This chicken looks amazing, Helen!
Helen says
Hi Marcie! Thanks so much for the encouragement. I must admit this was tasty – seriously, who cares if I’m a big fat Asian food fraudster … lol!
mira says
This looks amazing! I’ll definitely try it! I feel the same way, when posting Asian recipes, because I do them my own way, which is not the traditional one 🙂
Helen says
Yay, then we can be Asian food frauds together, Mira! 🙂
[email protected] says
Oh come on, you can’t be serious! You know Asian just as well as Kathleen and me – I have to hand it to Maggie, she is on another level when it comes to Chinese food. 🙂 So stop the nonsense, never feel like a fraud, jeez!! If that was the case, I’ve been repeatedly guilt of being a fraud with all the GREEK recipes I’ve shared on my site!
Sharing, I love love love this, totally my kind of midweek meal. 🙂 Plus I haven’t tried the sauce before, it’s slightly different to many I make, but I always love finding new combos!
Helen says
Hahaha … OK, I see your point! For what it’s worth, I’m a fraud when I post Greek too!
Thanks so much for sharing. I must say, I was particularly happy with this fraudulent attempt of a meal!! 😉
Bam's Kitchen says
Loving the savoury, sweet and 5 spiced powder combo. I will need to throw a couple of chilis in there for my boys as you know how they love everything spicy. I am all about 15 minutes meals as life is just plain busy. Pinning!
Helen says
Thank you so much for pinning, Bam. And of course, go ahead and throw in more chilis … why not?!
Cailee says
YUM! This recipe is on point! Looks delicious… and only 15 minutes?? YES please! Also, I love how balanced your meal is! So lovely!
Helen says
Hi Cailee! Thank you so much for the lovely comment. I guess the meal is fairly balanced with all that green broccoli. 🙂
Marissa says
This looks fantastic, Helen! And I’m b,own away that it can be made in 15 minutes… You’ve mentioned some of my fav bloggers and I’d add you to that list as well…xo
Helen says
Aw, thank you so much, Marissa! I’m blushing right now of course. Really happy you like this so much. I’m all about the 15 min meals, too 🙂
Eva says
Helen, peut être tu n’est pas une experte en cuisine asiatique mais je peut te dire que ton plat est incroyable et qu’il ressemble beaucoup a une recette de Shanghai ! J’adore ta recette et il me paraît incroyable de la réaliser dans seulement 15 minutes !! Bon weekend!
Helen says
Merci, Eva. Bon weekend a toi aussi! 🙂
[email protected] says
I don’t dabble in Asian cooking myself for the blog, but I might have to make this for my husband and I. Very nice job.
Helen says
Thank you so much, Janette … I take that as a huge compliment!
Kathleen | Hapa Nom Nom says
This is fantastic! I’m in love your flavor combinations and the fact that you can make this in just 15 minutes – oh h*ll yeah! Beautifully done! Authentic recipes are certainly wonderful, but making them modern has absolutely earned its place as well. Heck, I may make Asian food, but hardly any of it is truly authentic 😉 This is a wonderful recipe, Helen! Sharing, of course!
Helen says
Thank you so much for the encouragement, Kathleen! Your recipes may not be truly authentic either, but you’re still one of my Asian recipe gurus!! 🙂
Dannii @ Hungry Healthy Happy says
I don’t think you need to be an expert to post an Asian recipe, and this just proves it. It looks delicious and like something you would get in a restaurant.
Helen says
Hi Dannii! Thanks so much for the encouragement … wow, I feel very flattered that you think this is like something you’d find in a restaurant (blush blush) 🙂
Dini @ The Flavor Bender says
This is AMAZING!! I am definitely running to the kitchen to eat this! 😀 My kind of stir fry and I know my husband is going to love it too… I probably might eat this all week next week! hahaha! Pinned
Helen says
Hi Dini! I knew I’d get you runnin’ into that kitchen … hahaha! I really hope you give this a go some time and that the hubs does enjoy it 🙂