Wok-Seared Chicken and Shrimp

Wok-Seared Chicken and Shrimp
Menu Part: 
Cuisine Type: 

Stir fry not only cooks quicklyits also conveniently versatile. Try substituting asparagus for the beans, scallops for the chicken, and pistachios, cashews or almonds for the mushrooms, adjusting the cooking time as needed.


Ginger marinade
1 tbsp. ginger, minced
1 tbsp. garlic, minced
1 tsp. green chile, minced
1 tbsp. soy sauce
1 tsp. palm sugar
2 tbsp. cider vinegar
2 tbsp. peanut oil

Stir fry
2 lbs. chicken breast, cubed
2 tbsp. peanut oil
1 1⁄2 cup onions, thinly sliced
1 lb. long beans, trimmed
8 oz. mushrooms, trimmed
2 lbs. shrimp, peeled, deveined
1⁄2 cup water or chicken stock
Cilantro, for garnish
Red chile sauce, as needed


1. In bowl, combine marinade ingredients. Add chicken; marinate 30 minutes.

2. Heat oil in large wok or skillet. When smoking hot, add onions, long beans, and mushrooms, toss until tender. Add chicken; cook approximately 3 minutes. Add shrimp and 1⁄2 cup liquid; toss until liquid has thickened. Add red chile sauce to taste as needed.

3. Garnish with cilantro before serving. 

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