Chicken & Shrimp Recipe
Served with Fried Rice, Veggies & House Salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Shrimp
Fried Rice
Veggies
House Salad
Method
Chicken & Shrimp
- 1
Marinate the Chicken and Shrimp
In a bowl, combine the chicken breast, shrimp, minced garlic, soy sauce, olive oil, lemon juice, black pepper, and salt. Mix well to coat the proteins. Let them marinate for at least 15 minutes.
- 2
Cook the Chicken and Shrimp
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until browned. Add the shrimp and cook for another 3-4 minutes until they turn pink and are cooked through.
Fried Rice
- 3
Prepare the Fried Rice
In the same skillet or a separate one, add 1 tablespoon of sesame oil. Add the diced carrots and cook for 2-3 minutes. Push them to the side and add the beaten eggs, scrambling them until fully cooked.
- 4
Combine Ingredients
Add the cooked rice, green peas, and soy sauce to the skillet. Mix everything together and cook for an additional 3-4 minutes. Stir in the chopped green onions and season with salt to taste.
Veggies
- 5
Sauté the Veggies
In another skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the broccoli florets, sliced bell peppers, and sliced carrots. Cook for 5-7 minutes until the veggies are tender-crisp. Season with salt to taste.
House Salad
- 6
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and diced cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss well to combine.
