8 ounces boneless, skinless chicken breast, cut into cubes
8 ounces large raw shrimp, peeled and deveined
2 tablespoons Argo® Corn Starch, divided
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/2 teaspoon Spice Islands® Crushed Red Pepper
1/2 cup chicken broth
2 tablespoons rice wine vinegar
2 tablespoons oyster sauce
2 tablespoons sugar
2 tablespoons Mazola® Vegetable Oil
1 green bell pepper, cut into thin strips
1/2 cup peanuts
Hot cooked rice
How to Make It
TOSS chicken and shrimp in 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 remaining 1 tablespoon corn starch in 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.
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