Ginger Chicken and Shrimp Stir Fry
- Reviews 3
Ready In: 45 mins
Serves: 4-6
Ingredients
Sauce
- 6 tablespoons soya sauce
- 1⁄3 cup chicken stock
- 1⁄2 teaspoon rice vinegar
- 2 tablespoons rice wine (dry sherry will do, NOT COOKING SHERRY)
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon clover honey (any light flavored honey will do)
Main Ingredients
- 2 tablespoons peanut oil
- count shrimp, peeled, veined
- 1 tablespoon peanut oil
- 1⁄2 lb boneless skinless chicken thighs, cut bite size
- 4 garlic cloves, minced
- 2 tablespoons ginger, grated
- 2 tablespoons peanut oil
- 1⁄2 cup celery, sliced 1/4 inch thick
- 2 cups onions, coarsely chopped
- 1 cup baby carrots, quartered length wise
- 1⁄2 red bell pepper, julienned
Directions
- Combine the sauce ingredients. Set aside.
- Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
- Add shrimp and stir fry 2 minutes.
- Remove and set aside.
- Add 1 TBS oil, swirl.
- Add chicken, stir fry 3 minutes.
- Add garlic and ginger; stir fry 1/2 minute more.
- Empty and scrape the good stuff from the wok. Set aside.
- Reheat wok and add 2 Tbs oil. Swirl to coat.
- Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
- Add 1 TBS water; cover, steam 1 minute.
- Push vegetables up the sides of the wok.
- Stir the sauce well to mix all of the cornstarch.
- Add to the center of the wok.
- Stir until thick and bubbly.
- Add the shrimp and chicken. Combine with the vegetables.
- Heat through.
- Serve.
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