Sweet and Sour Chicken Shrimp Stir Fry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The tasty combination of chicken and shrimp come together in this adopted recipe. Enjoy! Ingredients:
2 tablespoons cornstarch |
1 1/2 cups cool chicken broth or 1 1/2 teaspoons chicken bouillon, added to 1 1/2 cups hot water |
2 tablespoons light syrup or 2 tablespoons dark corn syrup, to taste |
1/4 cup soy sauce |
3 tablespoons red wine vinegar |
4 tablespoons olive oil, divided |
1 garlic clove, minced and crushed |
1/4-1/2 teaspoon red pepper flakes |
1 lb boneless skinless chicken breast, cut into thin strips |
1/2 lb large shrimp, cleaned, deveined, cut in half lengthwise |
1/4 lb mushroom, sliced (crimini are good!) |
1/4 lb snow peas |
1 small red bell pepper, cut into thin strips |
1/2 cup sliced water chestnuts |
1/2 cup bamboo shoot |
Directions:
1. In a small bowl, stir together cornstarch, broth, corn syrup, soy sauce and vinegar until smooth; set aside.
2. In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat.
3. Add garlic and red pepper flakes, stirfry for 4-5 minutes or until chicken is no longer pink; remove.
4. Add shrimp and stirfry just until they turn pink, about 3 minutes; remove from skillet.
5. Add and heat remaining 2 tablespoons oil, then add mushrooms and snow peas.
6. Stirfry for 1 minute then add red bell pepper, water chestnuts, and bamboo shoots and stirfry for 1 minute longer.
7. Stir cornstarch mixture you set aside earlier, then add it to skillet - stirring constantly, bring to a boil over medium heat and simmer for 1 minute.
8. Add the cooked chicken and shrimp back to the skillet and cook until heated through.
9. Serve immediately over hot cooked rice.
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