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Wok-Seared Chicken and Shrimp

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.

At a glance
Main Ingredient
Poultry, Seafood
Cuisine Type
Asian
Menu Part
Entrée
Serves
8
Yield: 8

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

Methods/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.

Related Terms:

Poultry, Seafood, Asian, Entrée

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