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

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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

How to Make Chicken, Shrimp and Chinese Vegetables

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.

Printable Recipe Card

About Chicken, Shrimp and Chinese Vegetables

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




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