*diced Chicken & Shrimp Combination Recipe

Prepare and marinate proteins

Pat chicken and shrimp dry with paper towels. Dice chicken into 1/2-inch pieces. If shrimp are whole, cut into 1/2–3/4-inch pieces or leave whole if preferred. In a large bowl combine 2 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp kosher salt, 1 tsp black pepper and 1 tbs cornstarch. Add diced chicken and shrimp and toss to coat evenly. Marinate at room temperature for 10–15 minutes or refrigerate up to 30 minutes. Remove proteins from fridge 10 minutes before cooking if chilled.

While proteins marinate, slice 1 medium yellow onion, 1 red bell pepper and 1 green bell pepper into thin strips. Trim and slice 3 scallions, keeping white parts separate from greens. Mince 1 clove garlic for the stir-fry.

Cook chicken

Heat a large nonstick skillet or wok over medium-high heat and add 1 tbs vegetable oil. When oil is shimmering, add half of the marinated chicken (don’t overcrowd — work in batches if necessary). Spread pieces into a single layer and let sear undisturbed for 1–2 minutes, then stir-fry for another 1–2 minutes until mostly cooked through and lightly browned. Transfer cooked chicken to a plate and repeat with remaining chicken, adding more oil if needed.

Cook shrimp

Wipe the pan if there is burnt bits, then return to medium-high heat and add 1 tbs oil. Add the marinated shrimp (in a single layer) and cook 1–2 minutes per side until just opaque and pink; shrimp cook quickly. Remove shrimp to the same plate as the chicken. Avoid overcooking shrimp — they will finish briefly in the sauce.

Stir-fry vegetables

Add the remaining 1 tbs oil to the hot pan. Add sliced onion and the white parts of the scallions; stir-fry 1–2 minutes until onion softens. Add sliced red and green bell peppers and the 1 minced garlic clove; stir-fry another 2–3 minutes until peppers are tender-crisp.

While vegetables cook, whisk together 1 cup chicken or vegetable stock, 2 tbs oyster sauce, 1 tbs hoisin sauce, 1 tbs light soy sauce and 1 tsp sugar in a bowl. Mix 1 tsp cornstarch with 2 tbs cold water to make a slurry and set aside.

Combine and thicken

Return the cooked chicken and shrimp to the pan with the vegetables. Pour the prepared sauce over the mixture and bring to a gentle simmer, stirring to combine. Stir the cornstarch slurry again and slowly pour into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy coating that clings to the proteins and vegetables.

Taste and adjust seasoning — add a pinch more salt or 1–2 tsp soy sauce if needed. Stir in sliced green parts of the scallions.

Remove from heat. Sprinkle with toasted sesame seeds and chopped cilantro or parsley if using. Serve immediately with lime wedges on the side for squeezing over individual portions.