Chicken Shanghai

1. Combine first 5 ingredients in a medium bowl.

2. Place chicken in a large, heavy skillet.

3. Pour the sauce over the chicken and bring to a boil.

4. Reduce heat to low, cover and simmer 30 minutes; turning occasionally.

5. Uncover and increase heat to medium-low and simmer until chicken is cooked and sauce is thickened; turning chicken again after about 15 minutes.

6. Alternate chicken and orange wedges on a platter and serve.

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Nutrient	Quantity
Total fats	7.2995 g
Protein	276.2576 g
Carbohydrates	22.2021 g
Energy	1325.4527 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2566 g
Water	1208.8831 g
Aspartic acid	0.6154 g
Calcium, Ca	1656.0136 mg
Fiber, total dietary	0.72 g
Niacin	16.8614 mg
Vitamin A, RAE	408.0009 g
Arginine	0.3945 g
Riboflavin	2.181 mg
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	1.3454 g
Sodium, Na	5600.7321 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2044 g
Total lipid (fat)	7.2995 g
Manganese, Mn	0.8814 mg
Fructose	0.1998 g
Proline	0.4198 g
Fatty acids, total saturated 16:0	1.2757 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	17.1058 g
Choline, total	900.547 mg
Sugars, total	17.8376 g
Serine	0.3307 g
Fatty acids, total saturated 18:0	0.4822 g
Fatty acids, total saturated 20:4 undifferentiated	0.7072 g
Vitamin B-6	1.7684 mg
Selenium, Se	229.1355 g
Ash	29.4002 g
Fatty acids, total saturated 18:1 undifferentiated	1.0632 g
Pantothenic acid	0.2803 mg
Phenylalanine	0.3009 g
Copper, Cu	3.4551 mg
Betaine	25.348 mg
Thiamin	1.6605 mg
Retinol	408.0009 g
Methionine	0.0828 g
Iron, Fe	20.4123 mg
Carbohydrate, by difference	22.2021 g
Phosphorus, P	2590.5056 mg
Folate, total	216.3005 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3128 g
Alanine	0.2505 g
Cholesterol	680.0015 mg
Valine	0.2837 g
Fatty acids, total saturated 18:2 undifferentiated	0.6501 g
Glycine	0.2533 g
Glucose (dextrose)	0.498 g
Fatty acids, total saturated 14:0	0.0276 g
Zinc, Zn	14.3517 mg
Isoleucine	0.2713 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	2.5387 g
Leucine	0.4579 g
Vitamin A, IU	1360.0031 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1632 g
Folate, DFE	216.3005 g
Tryptophan	0.0818 g
Vitamin C, total ascorbic acid	0.1 mg
Phytosterols	0.3 mg
Tyrosine	0.2078 g
Vitamin B-12	13.6 g
Vitamin K (phylloquinone)	1.362 g
Fatty acids, total saturated	1.7933 g
Histidine	0.1485 g
Fatty acids, total monounsaturated	1.2747 g
Threonine	0.2311 g
Folate, food	216.3005 g
Vitamin E (alpha-tocopherol)	6.8052 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4488 g
Magnesium, Mg	338.9606 mg
Lysine	0.3249 g
Potassium, K	3529.9971 mg
Cystine	0.1005 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	1.6	0.3554	0.015
Brown sugar	2 tablespoons	68.4	17.6562	0
Soy sauce	0.33 cup	45.05	4.1905	0.4845
Water	0.33 cup	0	0	0
sherry	1 tablespoon	1210.4027	0	6.8
chicken part	3	1210.4027	0	6.8
orange wedge	0	1210.4027	0	6.8