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Wok-Seared Chicken and Shrimp
Stir fry not only cooks quickly, it's conveniently versatile. Try substituting asparagus for the beans, scallops for the chicken, and pistachios, cashews or...
Servings
8
8
Cuisine Type
- asian
Day Part
- Dinner
Main Ingredient
- Seafood
- Poultry
- Beans
- Mushrooms
Stir fry not only cooks quickly, it's conveniently versatile. Try substituting asparagus for the beans, scallops for the chicken, and pistachios, cashews or almonds for the mushrooms, adjusting the cooking time as needed.
Ingredients
For the ginger marinade:
1 tbsp. ginger, minced
1 tbsp. garlic, minced
1 tsp. green chile, minced
1 tbsp. soy sauce
1 tsp. palm sugar
2 tbsp. cider vinegar
2 tbsp. peanut oil
For stir fry:
2 lbs. chicken breast, cubed
2 lbs. shrimp, peeled, deveined
2 tbsp. peanut oil
1 1⁄2 cup onions, thinly sliced
1 lb. long beans, trimmed
8 oz. mushrooms, trimmed
1⁄2 cup water or chicken stock
Cilantro, for garnish
Red chile sauce, as needed
Steps
1. In bowl, combine marinade ingredients. Add chicken; marinate 30 min.
2. Heat oil in large wok or skillet. When smoking hot, add onions, long beans, and mushrooms, toss until tender. Add chicken; cook approx. 3 min. Add shrimp and 1⁄2 cup liquid; toss until liquid has thickened.
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