How To Prepare Shrimp and Chicken Stir-Fry ?

Preparation:   

Preparation time: 25 mins

Cooking time: 15 mins

Serving: 4

Ingredients:

Sauce

• 1 1/2 cups seafood stock or chicken stock
• 2 teaspoons sugar (optional)
• 1 tablespoon chilI garlic sauce (such as Sriracha®), or to taste
• 1/4 cup soy sauce
• 1/2 teaspoon ground ginger, or to taste
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon freshly ground white pepper
• salt to taste
• 2 tablespoons cornstarch

Stir-Fry

• 2 tablespoons vegetable oil
• 1/2 pound skinless, boneless chicken breast, cut into thin strips
• 3/4 cup 1/2-inch-diced onion
• 1 cup 1/2-inch-thick diagonally sliced celery
• 1 cup sliced mushrooms
• 1 cup 1/2-inch-diced mixed red and yellow bell peppers
• 1 cup snow peas, ends trimmed
• 1 cup broccoli florets
• 1 pound shrimp, shelled and deveined
• 1 teaspoon sesame oil, or to taste
• 2 scallions, sliced, or more as needed
• 1 teaspoon sesame seeds, or as needed

Instructions:

1. Stir stock, sugar, Sriracha, soy sauce, ginger, granulated garlic, white pepper, and salt together in a small bowl for the sauce. Whisk in cornstarch until no lumps remain; set aside.
2. Pat chicken strips dry with paper towels.
3. Heat oil over medium-high heat in a large skillet or wok until oil shimmers. Add chicken and cook, stirring continually, until chicken is no longer pink at the center and juices run clear, 2 to 3 minutes. Place chicken on a plate; set aside.
4. To the same pan, add onions, celery, mushrooms, bell peppers, snow peas, and broccoli florets, and cook, stirring frequently, until vegetables are barely tender, 2 to 4 minutes. Return chicken to pan.
5. Stir sauce well, and slowly pour over chicken and veggies. Add shrimp; fully submerge shrimp in liquid.
6. Bring to a boil and cook, stirring frequently, until shrimp turns pink, opaque, and curls into a “C” shape, 3 to 5 minutes. Add sesame oil to taste. Give the skillet mixture a final stir, and garnish with sliced scallions and sesame seeds.