Chicken And Shrimp Vegetable Stir Fry

6
Servings
40m
Prep Time
15m
Cook Time
55m
Ready In


"You can serve with rice or noodles if you want"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (241.4 g)
  • Calories 368.6
  • Total Fat - 19 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 84.4 mg
  • Sodium - 1096.1 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 4.7 g
  • Sugars - 3.7 g
  • Protein - 23.6 g
  • Calcium - 78.1 mg
  • Iron - 3.4 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.3 mg

Step 1

Put egg white in a bowl and lightly beat it with 2 teaspoons cornstarch.

Step 2

Slice the chicken breast into bite sized pieces and place in the bowl with the egg white.

Step 3

Add the shrimps

Step 4

Let set 20 minutes

Step 5

Make the sauce.

Step 6

Add all the sauce ingredients into a bowl, and stir so that the cornstarch has dissolved.

Step 7

Have the veggies all set to add to the wok

Step 8

Heat a tablespoon of oil to the wok and get smoking hot

Step 9

Add chicken and stir until in firms up and turns white in colour.

Step 10

Remove from the wok.

Step 11

Keeping the same oil from the chicken, you may need to add another tablespoon

Step 12

Add the vegetables to the wok and fry, stirring and tossing

Step 13

Add nuts and garlic and ginger and chilies

Step 14

Toss the chicken back to the wok

Step 15

Keeping the heat on high, stirring and tossing all the time.

Step 16

Give the sauce a whisk in the bowl, to stir up the cornstarch as it will have settled to the bottom,

Step 17

Then pour the sauce all around the outer edge of the wok

Step 18

Stirring all the time.

Step 19

Add the shrimp and turn off the heat.

Step 20

Add cilantro and green onions

Step 21

Stir a few more times until shrimp turn pink

Tips & Variations


No special items needed.

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