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chicken, shrimp and chinese vegetables

MarinesMama avatar
Recipe by
Ellen Moberly
@MarinesMama
Lexington, KY

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.

►
prep time 25 Min
cook time 30 Min
method Stir-Fry

Ingredients For chicken, shrimp and chinese vegetables

  • 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
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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