Shrimp & Chicken W. Mixed Vegetables Recipe
Make Shrimp & Chicken W. Mixed Vegetables Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein
Vegetables & Aromatics
Sauce
Cooking oil & Finish
Method
Prepare Proteins
Cut and season chicken
Slice the chicken breast into 1/2-inch bite-sized pieces. In a bowl, combine chicken pieces with 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tbs cornstarch and 1 tsp light soy sauce. Toss to coat and let sit while prepping vegetables (10 minutes).
Prepare shrimp
Pat shrimp dry with paper towels, then season lightly with remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper. Keep chilled until ready to cook.
Make Sauce
In a small bowl, whisk together 3 tbs low-sodium soy sauce, 1 tbs oyster sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp sugar or honey and 1 cup chicken or vegetable broth until smooth.
In a separate small cup, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Set both sauce and slurry aside.
Cook Vegetables
Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Add carrots and broccoli first; stir-fry for 2 minutes.
Add sliced onion, red bell pepper and snap peas. Continue stir-frying for another 2–3 minutes until vegetables are crisp-tender. Remove vegetables to a plate and keep warm.
Cook Proteins
Add remaining 1 tablespoon neutral oil to the hot wok. Add marinated chicken in a single layer and stir-fry over high heat for 3–4 minutes until edges are lightly browned and chicken is nearly cooked through. Push chicken to the side of the wok.
Add shrimp to the center of the wok and spread them out so they sear quickly. Cook shrimp 1–2 minutes per side until pink and opaque (shrimp cook fast). Combine with chicken and give a quick toss.
Combine & Finish
Return the cooked vegetables to the wok with the chicken and shrimp. Stir to combine for 30 seconds.
Pour the prepared sauce into the wok and bring to a simmer. Stir gently to coat all ingredients.
Give the cornstarch slurry a quick stir and pour into the simmering sauce. Cook for 1–2 minutes, stirring, until sauce thickens and becomes glossy and coats the proteins and vegetables.
Taste and adjust seasoning: add a pinch more salt or 1/2 tsp soy sauce if needed, and freshly ground black pepper to taste.
Turn off heat and finish with sliced green onions and a sprinkle of sesame seeds, if using. Toss once and serve immediately.