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LOCATION: Recipes >> Asian >> Stirfry Chicken 09

Print this Recipe    Stirfry Chicken 09

SHRIMP-CHICKEN-WALNUT STIR FRY

5 tbsp. vegetable oil, divided
5 tsp. soy sauce, divided
3 tsp. cornstarch, divided
2 whole chicken breasts (boneless) skinned, cut into 1 inch pieces
1/2 lb lg. raw shrimp, cleaned
1/2 c chicken broth
1/2 tsp ground ginger
1 onion, cut in 1 inch pieces
1 clove garlic, minced
1/2 lb fresh broccoli, cut in 1 inch pieces
1 lb. snow peas
1/2 c. walnuts, coarsely chopped (or substitute sliced almonds)
Hot cooked rice

Mix 1 tbsp. oil, 2 tsp. soy, and 1 tsp. cornstarch in small mixing
bowl. Add chicken and shrimp. Stir to coat. Cover and refrigerate
about 30 minutes. Mix chicken broth, ginger, remaining 3 tbsp.
soy and remaining 2 tsp. cornstarch in small bowl. Set aside.
Heat remaining 4 tbsp. oil in wok. Add meat and stir fry over
medium high heat until chicken is no longer pink. I put in chicken
5 minutes before shrimp. Remove meat from wok and set aside. Add
onion and garlic and heat until onion is tender. Add broccoli and
snow peas and cook until tender. Add chicken and chicken broth
mixture. Cook, stirring constantly, until thickened or might need
to add a little water if gets too thick. Stir in nuts and serve
with rice.

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