Chicken, Shrimp and Chinese Vegetables

Ellen Moberly


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.


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25 Min
30 Min


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  • 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)

  • 1/2 tsp
    white pepper
  • 1 pinch
  • 1 pinch
  • 1 pinch
    chinese five spice powder
  • SAUCE:

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

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

How to Make Chicken, Shrimp and Chinese Vegetables


  1. Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.
  2. Separately, marinate the chicken and the shrimp in two bowls for about 15 minutes.
  3. Meanwhile 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.
  4. Heat 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.
  5. Add shrimp and saute for about 3 minutes until about 80% of the way done and take out, cover and set aside.
  6. Heat 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.
  7. Add 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.
  8. Take off heat, drain the noodles, place in wok and pan and stir.
  9. Serve.

Printable Recipe Card

About Chicken, Shrimp and Chinese Vegetables

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

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