Chicken And Shrimp Stir Fry With Garlic Ginger Sauce
Chicken and Shrimp Stir Fry With Garlic Ginger Sauce is the perfect easy weeknight dinner. This dish is blend of succulent shrimp, tender chicken, and an explosion of fresh vegetables, all bathed in a savory garlic ginger sauce.
Ingredients
For The Stir Fry
- 2 tablespoon peanut oil (or neutral oil)
- ½ lb large shrimp
- 1 lb boneless skinless chicken breast or chicken thighs cut into ½ inch pieces
- 1 cup white onion diced
- 8 oz mushrooms sliced
- 2 carrots sliced
- ½ red bell pepper sliced into thin strips
- ½ yellow bell pepper sliced into thing strips
- 1 cup zucchini chopped
- 1-2 hot serrano peppers (optional)
- 1 tablespoon sesame oil
- ½ cup scallions (green onions) finely diced
- ¼ cup sesame seeds lightly toasted
For The Garlic Ginger Sauce
- 7 garlic cloves minced
- 3 tablespoon fresh ginger minced
- 1 ¼ cup chicken broth
- 5 tablespoon soy sauce
- 3 tablespoon white wine vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp sugar
- ¼ teaspoon ground white pepper
Instructions
- Cook the chicken and shrimp. In a large skillet or wok, heat the oil over medium heat. Add the chicken and shrimp and cook in a single layer until the chicken is lightly browned, the shrimp is no longer translucent, and both are cooked through, 6-8 minutes. Remove the chicken and shrimp from the pan and set aside. Wipe the pan clean if moisture from the chicken and shrimp remains.
- Cook the veggies. Add another teaspoon of oil to the pan. Add the onions, mushrooms, carrots, bell peppers, and zucchini and hot peppers (if using) and cook them until the vegetables begin to soften, about 4-5 minutes.
- Make the sauce. While the veggies are cooking, make the homemade stir fry sauce. Combine all the sauce ingredients in a medium sauce pan over medium heat. Heat the sauce, stirring continuously until the sugar has completely dissolved and transfer it to a small bowl.
- Add the chicken and shrimp back to the pan with the vegetables, and add the sauce. Heat over medium heat for 1-2 minutes until everything is heated through and the sauce has thickened slightly. Remove from heat.
- Drizzle the stir fry with sesame oil and top with scallions and sesame seeds.
- Serve over jasmine or brown rice, or noodles.
Notes
- This dish comes together quickly so make sure you have all your veggies chopped and ready to add to the pan before you begin cooking. Bonus points if you prepare the garlic ginger sauce in advance!
- Adjust the spiciness to your liking by adding more or reducing the amount of hot peppers in the dish.
- Store in an airtight container for up to 3 days in the refrigerator.
Nutrition
Calories: 219kcalCarbohydrates: 13gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 72mgSodium: 873mgPotassium: 576mgFiber: 3gSugar: 6gVitamin A: 2965IUVitamin C: 32mgCalcium: 101mgIron: 2mg
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