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Shrimp and Chicken Stir-Fry

Shrimp and Chicken Stir-Fry

Cost $12, save $8

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Sauce

    • 1 1/2 cups seafood stock or chicken stock
    • 2 teaspoons sugar
    • 1 tablespoon Sriracha
    • 1/4 cup soy sauce
    • 1/2 teaspoon ginger
    • 1/2 teaspoon granulated garlic
    • 1/2 teaspoon white pepper
    • 2 tablespoons cornstarch

  • Main ingredients

    • 2 tablespoons vegetable oil
    • 🍗 1/2 pound boneless chicken breast
    • 🧅 3/4 cup onion, sliced
    • 1 cup celery, sliced
    • 🍄 1 cup sliced mushrooms
    • 1 cup bell peppers, sliced
    • 1 cup snow peas
    • 🥦 1 cup broccoli florets
    • 🍤 1 pound shrimp, peeled and deveined
    • 1 teaspoon sesame oil
    • 1 teaspoon sesame seeds

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

421

Calories

  • 51
    Protein
  • 24
    Carbs
  • 13
    Fats

💡 Use fresh vegetables for a crisper texture.Adjust the amount of Sriracha to control the spiciness.Serve with steamed rice or cooked noodles for a complete meal.Pat shrimp dry before adding them to avoid excess moisture.