Gigi's Shanghai Special
Transport your taste buds straight to the heart of Shanghai with Gigi's Shanghai Special, a quick and flavorful stir-fry dish bursting with vibrant colors and rich umami flavors. This recipe features tender, marinated chicken strips infused with soy sauce, oyster sauce, and Shaoxing wine, perfectly complemented by crisp-tender baby bok choy, sweet carrots, and aromatic ginger and garlic. The luscious, savory sauce thickens beautifully to coat every bite, making it a must-try for fans of authentic Chinese cuisine. Ready in just 35 minutes, this stir-fry pairs wonderfully with steamed rice or noodles for a complete, satisfying meal. Enhance your weeknight dinner game with this crowd-pleasing dish that balances simplicity and bold flavors effortlessly!
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Ingredients
- 500 grams Chicken breast
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sugar
- 2 teaspoons Cornstarch
- 1 tablespoon Ginger
- 2 cloves Garlic
- 3 stalks Scallions
- 1 medium Carrot
- 3 heads Baby bok choy
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 4 servings Cooked white rice or noodles
Directions
Step 1
Slice the chicken breast into thin strips and place them in a bowl.
Step 2
In the bowl with the chicken, add 1 tablespoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of Shaoxing wine, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Mix well and set aside to marinate for 15 minutes.
Step 3
Peel and julienne the carrot. Chop the baby bok choy into bite-sized pieces. Mince the garlic and ginger. Cut the scallions into 1-inch pieces, keeping the white and green parts separate.
Step 4
In a small bowl, prepare the sauce by mixing the remaining 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sugar, and 1 teaspoon of cornstarch. Add 2 tablespoons of water to thin the mixture and stir well.
Step 5
Heat a large wok or frying pan over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the surface.
Step 6
Add the ginger and garlic to the hot oil and stir-fry until fragrant, about 30 seconds.
Step 7
Increase the heat to high and add the marinated chicken. Stir-fry for 3-4 minutes until the chicken is cooked through and no longer pink. Remove the chicken from the wok and set aside on a plate.
Step 8
In the same wok, add the carrots and the white parts of the scallions. Stir-fry for 2 minutes. Then add the bok choy and stir-fry for another 2 minutes until the vegetables are tender but still crisp.
Step 9
Return the cooked chicken to the wok and pour in the prepared sauce. Toss everything together to coat evenly, cooking for an additional 2-3 minutes until the sauce thickens slightly.
Step 10
Add the green parts of the scallions, give it a final stir, and remove from heat.
Step 11
Serve Gigi's Shanghai Special hot over steamed white rice or noodles. Enjoy!
Nutrition Facts
| Serving size | (1996.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2104.3 |
| Total Fat 61.3g | 0% |
| Saturated Fat 10.5g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 430mg | 0% |
| Sodium 4680.5mg | 0% |
| Total Carbohydrate 220.3g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 15.3g | |
| Protein 172.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 846.3mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 3655.0mg | 0% |
Source of Calories