Chicken, Shrimp and Chinese Vegetables

1
Ellen Moberly

By
@MarinesMama

Got this from Get In The Kitchen Bit@hes, their page wouldn't let me pinch it, so here's the next best thing because I wanted this and some other recipes here.

Rating:
☆☆☆☆☆ 0 votes
Prep:
25 Min
Cook:
30 Min
Method:
Stir-Fry

Ingredients

MARINADE:

1/2 Tbsp
soy sauce
1 tsp
rice wine or sherry
1/4 tsp
sesame oil
2 pinch
white pepper
1 pinch
miso ho-nee asian blend (really good, but not necessary)

MISO HO-NEE ASIAN BLEND SUBSTITUTE:

1/2 tsp
white pepper
1 pinch
cumin
1 pinch
ginger
1 pinch
chinese five spice powder

SAUCE:

1 Tbsp
soy sauce
1 Tbsp
oyster sauce
1/4 tsp
sesame oil
1/2 tsp
sugar
1 tsp
corn starch
4 Tbsp
water

MAIN:

2
chicken breast (half inch cubes)
10-15
raw shrimp (if frozen, thaw)
1 Tbsp
corn starch
vegetable oil
2 clove
garlic (diced)
1/2
onion (cut into large pices)
2 stalk(s)
bok choy
1
carrot (sliced diagonal)
X oz
baby corn
1 c
sugar snap or snow peas
1-2 pinch
dry ginger

OPTIONAL:

1/2 lb
wheat stick noodles, 1 pack ramen noodles or server over white rice

Step-By-Step

1Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.
2Separately, marinate the chicken and the shrimp in two bowls for about 15 minutes.
3Meanwhile prepare the noodles by boiling water in a cover-able pot, taking it off the heat, placing the noodles in water and covering while you prepare the rest of the meal. Leave it in the water.
4Heat about a Tbsp of vegetable oil in a wok or large, deep frying pan over high heat. Sauté the chicken until about 80% of the way done (about 5 minutes or so.) Take out, cover and set aside.
5Add shrimp and saute for about 3 minutes until about 80% of the way done and take out, cover and set aside.
6Heat another Tbsp of oil in the wok or pan over high heat. Add the garlic and onion and saute for about a minute. Add the bok choy, carrots, baby corn and peas and saute for another 3-5 minutes until carrots start to become tender.
7Add the chicken and shrimp back and stir fry for another 2-3 minutes until both are cooked through. Add the “sauce”, stir and let thicken.
8Take off heat, drain the noodles, place in wok and pan and stir.
9Serve.

About Chicken, Shrimp and Chinese Vegetables

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese