Ginger Chicken & Shrimp Recipe

Prepare proteins and marinade

Pat chicken pieces and shrimp dry with paper towels. In a medium bowl combine 2 tablespoons grated ginger, 2 teaspoons minced garlic, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon brown sugar (or honey), 1 teaspoon cornstarch and 1 teaspoon black pepper. Stir until the cornstarch dissolves.

Divide the marinade: reserve about 2 tablespoons of the marinade in a separate small bowl (this helps flavor the sauce later). Add the chicken to the larger portion of the marinade, toss to coat thoroughly, cover and refrigerate for at least 20 minutes (up to 2 hours). Add the shrimp to the reserved small portion and refrigerate for 10–15 minutes (shrimp requires less time).

Prepare vegetables and sauce components

Slice the scallions, separating white and green parts. Julienne the carrot and red pepper if not already done. Measure 1 cup chicken broth, 2 tablespoons cold water, 1 teaspoon cornstarch, 2 tablespoons soy sauce, 1 tablespoon oyster sauce (optional), 1 teaspoon rice vinegar and 1 teaspoon honey (or brown sugar) into a small bowl; whisk to combine and set aside. This is your stir-fry sauce.

Cook chicken

Heat a large skillet or wok over medium-high heat until very hot (about 2 minutes). Add 1 tablespoon neutral oil and swirl. Add marinated chicken in a single layer (shake off excess marinade) and sear without crowding; cook 3–4 minutes, stirring or tossing until the chicken is mostly cooked and has some browning. Transfer the chicken to a plate and cover loosely.

Cook shrimp

Add the remaining 1 tablespoon oil to the hot pan. Add 1 tablespoon julienned ginger and 1 teaspoon sliced garlic; stir-fry 15–20 seconds until fragrant (do not burn). Add the shrimp and cook 1–2 minutes per side until pink and just opaque. Remove shrimp to the plate with the chicken.

Stir-fry vegetables

In the same pan, add the white parts of the scallions, red bell pepper, snap peas and julienned carrot. Stir-fry 2–3 minutes until vegetables are bright and crisp-tender. Season lightly with 1/2 teaspoon salt as they cook.

Combine and finish

Return the chicken and shrimp to the pan. Pour in the prepared sauce and the reserved 2 tablespoons of marinade you set aside earlier. Bring to a simmer and let the sauce reduce for 1–2 minutes. Mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry, then stir it into the simmering sauce. Cook another 1 minute until sauce thickens and coats the proteins and vegetables. Taste and adjust seasoning with extra soy sauce or a pinch of salt if needed.

Finish and serve

Turn off heat and stir in the green parts of the scallions and 1 teaspoon sesame oil for fragrance. Sprinkle with toasted sesame seeds and chopped cilantro if using. Serve immediately over 4 cups of steamed rice or noodles.