Stir Fried Chicken And Shrimp 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 STIR-FRY

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

CHICKEN, SHRIMP AND STEAK STIR FRY RECIPE - (3.8/5)

Steps:

• 1- Whisk soy sauce, water, honey, cider vinegar and cornstarch in a bowl and set aside. 2- Heat 3 TBS olive oil in wok or large non-stick skillet, stir in garlic and cook for 10 seconds 3- Add onions and stir until they JUST start to turn translucent 4- Add veggies and black pepper and stir until broccoli and carrots start to become tender 5- Remove veggies and set aside 6- Add chicken to skillet and stir fry until it is almost done 7- Add steak to skillet and stir fry until medium rare 8- Add shrimp to skillet and stir fry until pink 9- Add back veggies and sauce 10- Simmer until thickened (a couple minutes) Serve over rice of choice

STIR-FRIED SHRIMP IN GARLIC SAUCE

Steps:

• In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
• In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
• Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
• Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
• Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
• Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
• Serve with hot cooked rice.

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.

STIR FRIED CHICKEN AND SHRIMP

Steps:

• In wok, heat oil over high heat; add chicken and stir fry for 1 to 2 minutes.
• Add bok choy, mushrooms, onion, green pepper and carrot and stir fry for 1 minute.
• Stir in shrimp, stock and sherry and cover and cook until shrimp are just pink, about 2 minutes.
• Blend cornstarch with soy sauce and pour into wok.
• Cook, stirring until thick.
• Serve over rice.

STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP

Steps:

• Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
• In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
• Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
• Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
• Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
• Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.