Cbs Shrimp Chicken And Penne Stir Fry Food

CHICKEN SHRIMP STIR FRY

Steps:

• In a large skillet or wok, heat the oil over medium-high heat. Add the chicken andcook for 6 to 8 minutes or until lightly browned. Remove the chicken from the skillet and onto a plate. Set aside.
• Add the onions, mushrooms, carrots, bell peppers, snap peas and cook an additional 5minutes or until the vegetables begin to soften, stirring frequently. Drizzle on the sesame oil and mix together.
• In a small bowl, whisk together the chicken stock, hoisin sauce, soy sauce, Worcestershire sauce, ginger, and cornstarch until there are no lumps. Add the cooked chicken back in and slowly pour over the chicken and veggies and bring to a boil over medium-high heat.
• Reduce the heat to medium or medium-low, and place the shrimp into the skillet and let cook for about 5 to 6 minutes, flipping the shrimp halfway through, once they turn pink. The sauce should also thicken.
• Mix together one last time and garnish with finely diced scallions and sesame seeds. Serve over steamed rice. Enjoy!

GINGER CHICKEN AND SHRIMP STIR FRY

Steps:

• Combine the sauce ingredients. Set aside.
• Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
• Add shrimp and stir fry 2 minutes.
• Remove and set aside.
• Add 1 TBS oil, swirl.
• Add chicken, stir fry 3 minutes.
• Add garlic and ginger; stir fry 1/2 minute more.
• Empty and scrape the good stuff from the wok. Set aside.
• Reheat wok and add 2 Tbs oil. Swirl to coat.
• Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
• Add 1 TBS water; cover, steam 1 minute.
• Push vegetables up the sides of the wok.
• Stir the sauce well to mix all of the cornstarch.
• Add to the center of the wok.
• Stir until thick and bubbly.
• Add the shrimp and chicken. Combine with the vegetables.
• Heat through.
• Serve.

SHRIMP & CHICKEN STIR FRY

Steps:

• Mince garlic.
• Slice carrots.
• Heat olive oil in pan, then add garlic.
• Once garlic has cooked (usually 1 minute), add shrimp and chicken until cooked.
• Add all vegetables, soy sauce, vinegar, and ginger.
• Cover and let simmer until vegetables are cooked.
• Mix and serve over rice.

CB'S SHRIMP, CHICKEN AND PENNE STIR-FRY

Steps:

• Stir fry the shrimp and chicken breasts in 1/4 cup of the chicken broth Boil and drain the penne Remove the meat from the pan Add the onion Use the rest of the chicken broth to sautee onion Stir fry until onions are translucent Add the spinach or bok choy, the shrimp and chicken breast to the onion Cover and let steam until vegetables are tender Add the drained pasta and seasonings Toss, serve and enjoy!!

SHRIMP AND PASTA STIR-FRY

Steps:

• Slice shrimp in half lengthwise.
• Prepare the penne pasta as per package directions.
• Mix together the mayonnaise, broth, lemon rind and lemon juice.
• Heat the seasame oil in a non-stick skillet or wok.
• Stir-fry the ginger and garlic in the hot oil over medium high heat for 1 to 2 minutes.
• Add shrimp and asparagus; stir-fry 3 minutes or until shrimp turns pink.
• Do not overcook as the shrimp will become tough.
• Add mayonnaise mixture and cooked pasta; cook, stirring frequently until heated through.
• Sprinkle with lemon pepper and serve.
• The cooking time includes the time to prepare the pasta.

SHRIMP AND VEGETABLE STIR FRY

Steps:

• In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.
• Remove tough ends from broccoli; cut stalks into 3/4" pieces and head into flowerettes.
• Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.
• Heat 3 tablespoons oil in large skillet or wok over medium heat.
• Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.
• Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.
• Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.
• Add pea pods; cook 1 minute.
• Add cornstarch mixture; cook until bubbly.
• Add shrimp and cook until sauce thickens.
• Serve over steamed rice.

PENNE PASTA STIR-FRY (ASIAN-STYLE)

Steps:

• Combine first four ingredients and set aside.
• Chop the vegetables into thin pieces and prepare others.
• Heat the oil in a large skillet or wok over high heat.
• Add the carrots and garlic (with bell peppers if desired), stir-fry for five minutes.
• Add the snow peas and lower heat to medium low.
• Add red pepper flakes.
• Add sauce that was prepared in Step 1.
• Add pasta and bring to a boil.
• Cook for 2 minutes.
• Turn off the heat.
• Add salt and pepper to taste.

CHICKEN AND SCALLOP STIR FRY

Steps:

• Clean and chop all your vegetables, place in bowl and set aside.
• Rinse and drain scallops. (NOTE: Put rice in rice cooker or start to soak noodles about now to have everything ready at one time).
• Mix all of sauce ingredients until a nice constancy. Divide and place half in medium sized bowl, add scallops stirring until coated.Set aside to marinate.
• Chop meat if not already done and place in separate bowl, sprinkle with salt and pepper and pour over Worcestershire sauce; let stand about 2 minutes.
• Heat oil in wok or similar pan. Cook chicken till half way done about 5 minutes.
• Add scallops continue cooking for about 3-4 minutes until throughly cooked but not overdone!
• Remove meat and set aside. Add vegetables to wok and add remaining sauce. Stir Fry about 5 minutes until tender-crisp. Return meat and heat through.
• Serve over your rice or rice noodles!

CREAMY CREOLE SHRIMP AND CHICKEN OVER PENNE

Steps:

• Heat 1 tsp olive oil in a large skillet over Medium heat (You will need a pan big enough to add an entire jar of Alfredo sauce plus the shrimp and chicken).
• Add shrimp and saute until pink. (You can season the shrimp with Creole seasoning for more heat if you like). When pink and firm, remove from pan and set aside.
• Heat 1 tsp olive oil in the same large skillet over Medium/High heat.
• Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside.
• In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat.
• Add green onions, diced tomatoes, 2 tsp Creole seasoning and garlic powder. Cook for 5-7 minutes until a there is a good amount of liquid in the pan from tomatoes.
• Add Alfredo sauce to tomato mixture and stir to combine.
• Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine.
• Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes.
• While sauce is heating, cook Penne according to the directions on the box.
• When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.