Chicken and Shrimp Stir Fry
This simple yet flavorful Chicken and Shrimp Stir Fry with a sauce from scratch is great to enjoy on busy weeknights!
Ingredients
For the Sauce* (see note)
- ¼ cup + 1 tablespoon soy sauce
- 1 tablespoon + 1 teaspoon rice vinegar
- 2 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger paste/minced ginger
- 1 teaspoon sugar
- 2 tablespoon water
- 1 tablespoon cornstarch
For the Stir Fry
- 1 lb. medium shrimp, peeled and deveined
- 2 medium chicken breasts, boneless, skinless, cubed into bite-sized pieces
- 3 teaspoon kosher salt - divided
- 1 teaspoon black pepper - divided
- 2 tablespoon neutral oil (canola, grapeseed, avocado, safflower, vegetable, etc.)
- 4 dried hot chile peppers (dried red Thai chile, Chinese red peppers, or chile de arbol)
- 1 small zucchini, cut in rounds
- 1 small yellow, orange, or red bell pepper, cut in strips
- ½ small onion cut in strips
For Garnish:
- Sliced green onion
Instructions
Prepare the Sauce
- Combine all the sauce ingredients in a bowl and whisk thoroughly to combine. You can also put them in a container with a lid and shake to combine. You need to combine these ingredients thoroughly, but DO NOT use a blender, food processor or immersion blender.
Stir-Fry the Ingredients
- Season the shrimp with 1 teaspoon of the salt and half of the pepper and set aside. Season the chicken with 2 teaspoon of the salt and half of the pepper.
- In a wok or very large skillet, heat the oil until almost smoking over medium-high to high heat. Add the chicken and the chile peppers and cook, stirring often, until the chicken is cooked through and browned somewhat (about 5 minutes). Remove the chicken from the wok and set aside in a bowl.
- Next, add the zucchini, bell pepper, and onion and cook until they are almost done, stirring often. This will take about 3 minutes. Add back the chicken and stir. Add the sauce and shrimp and bring the sauce to a boil for 30 seconds, stirring often. Lower the heat and cook until the shrimp are done (about 3 min).
- Remove the contents to a bowl and serve with rice, noodles, or by itself and garnish with the green onions. You can pick out the chile peppers if desired or serve with the dish.
Notes
If serving with rice or you like a lot of sauce, you can double the recipe for the sauce.
Nutrition
Calories: 443kcalCarbohydrates: 33gProtein: 45gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 215mgSodium: 3397mgPotassium: 1375mgFiber: 11gSugar: 18gVitamin A: 10150IUVitamin C: 42mgCalcium: 100mgIron: 3mg
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