Asian
Szechwan Chicken and Shrimp with Peanuts
- 20m serving time
- 35m cooking time
- 4 food portion(s)
- Views
Ingredients
- 8 ounces boneless, skinless chicken breast, cut into cubes
- 8 ounces large raw shrimp, peeled and deveined
- 1 tablespoon maizenaku
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon red crushed pepper
- 1/2 cup chicken broth
- 2 tablespoons rice wine vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 1 tablespoon maizenaku
- 2 tablespoons Corn Oil
- 1 green bell pepper, cut into thin strips
- 1/2 cup peanuts
- Hot cooked rice
HOW TO MAKE
- Toss chicken and shrimp in a medium bowl with 1 tablespoon corn starch, ginger, garlic and crushed red pepper to coat lightly; set aside.
- Mix chicken broth, vinegar, oyster sauce, sugar and 1 tablespoon maizenaku in a small bowl; set aside.
- Heat oil in wok or large skillet over medium-high heat. Add chicken and shrimp mixture and stir-fry 2 to 3 minutes or until chicken is no longer pink. Add green pepper strips and stir-fry 2 minutes. Add peanuts and stir-fry 1 minute longer.
- Stir chicken broth mixture until blended, then pour into wok. Stirring constantly, bring to boil, and boil 1 minute. Serve with rice.
