Ginger Chicken And Shrimp Stir Fry Recipe

Name: Ginger Chicken And Shrimp Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 6 tablespoons soya sauce; 1/3 cup chicken stock; 1/2 teaspoon rice vinegar; 2 tablespoons rice wine (dry sherry will do, NOT COOKING SHERRY); 2 tablespoons cornstarch; 1 teaspoon sesame oil; 1 teaspoon clover honey (any light flavored honey will do); Main Ingredients; 2 tablespoons peanut oil; count shrimp, peeled, veined; 1 tablespoon peanut oil; 1/2 lb boneless skinless chicken thighs, cut bite size; 4 garlic cloves, minced; 2 tablespoons ginger, grated; 2 tablespoons peanut oil; 1/2 cup celery, sliced 1/4 inch thick; 2 cups onions, coarsely chopped; 1 cup baby carrots, quartered length wise; 1/2 red bell pepper, julienned

Servings: persons

Sauce
6 tablespoons soya sauce
1/3 cup chicken stock
1/2 teaspoon rice vinegar
2 tablespoons rice wine (dry sherry will do, NOT COOKING SHERRY)
2 tablespoons cornstarch
1 teaspoon sesame oil
1 teaspoon clover honey (any light flavored honey will do)
Main Ingredients
2 tablespoons peanut oil
count shrimp, peeled, veined
1 tablespoon peanut oil
1/2 lb boneless skinless chicken thighs, cut bite size
4 garlic cloves, minced
2 tablespoons ginger, grated
2 tablespoons peanut oil
1/2 cup celery, sliced 1/4 inch thick
2 cups onions, coarsely chopped
1 cup baby carrots, quartered length wise
1/2 red bell pepper, julienned

1
Combine the sauce ingredients. Set aside.
2
Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
3
Add shrimp and stir fry 2 minutes.
4
Remove and set aside.
5
Add 1 TBS oil, swirl.
6
Add chicken, stir fry 3 minutes.
7
Add garlic and ginger; stir fry 1/2 minute more.
8
Empty and scrape the good stuff from the wok. Set aside.
9
Reheat wok and add 2 Tbs oil. Swirl to coat.
10
Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
11
Add 1 TBS water; cover, steam 1 minute.
12
Push vegetables up the sides of the wok.
13
Stir the sauce well to mix all of the cornstarch.
14
Add to the center of the wok.
15
Stir until thick and bubbly.
16
Add the shrimp and chicken. Combine with the vegetables.
17
Heat through.
18
Serve.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Sauce, 6 tablespoons soya sauce, 1/3 cup chicken stock, 1/2 teaspoon rice vinegar, and more.

Yes, Ginger Chicken And Shrimp Stir Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Chicken And Shrimp Stir Fry

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