Wok-Seared Chicken and Shrimp

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Main Ingredient: Poultry, Seafood
Menu Part: Entree
Cuisine Type: Asian
Serves: 8

Stir fry not only cooks quickly, it's 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.

Ingredients

For the 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

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

Steps

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

2. Heat oil in large wok or skillet. When smoking hot, add onions, long beans, and mushrooms, toss until tender. Add chicken; cook approx. 3 min. Add shrimp and 1⁄2 cup liquid; toss until liquid has thickened.