Chicken And Shrimp Vegetable Stir Fry
November 12, 2021
"You can serve with rice or noodles if you want"
- 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
Put egg white in a bowl and lightly beat it with 2 teaspoons cornstarch.
Slice the chicken breast into bite sized pieces and place in the bowl with the egg white.
Add the shrimps
Let set 20 minutes
Make the sauce.
Add all the sauce ingredients into a bowl, and stir so that the cornstarch has dissolved.
Have the veggies all set to add to the wok
Heat a tablespoon of oil to the wok and get smoking hot
Add chicken and stir until in firms up and turns white in colour.
Remove from the wok.
Keeping the same oil from the chicken, you may need to add another tablespoon
Add the vegetables to the wok and fry, stirring and tossing
Add nuts and garlic and ginger and chilies
Toss the chicken back to the wok
Keeping the heat on high, stirring and tossing all the time.
Give the sauce a whisk in the bowl, to stir up the cornstarch as it will have settled to the bottom,
Then pour the sauce all around the outer edge of the wok
Stirring all the time.
Add the shrimp and turn off the heat.
Add cilantro and green onions
Stir a few more times until shrimp turn pink
Tips & Variations
No special items needed.