Szechwan Chicken and Shrimp with Peanuts
Add more crushed red pepper if you want more heat!
Quick Facts
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients
8 ounces boneless, skinless chicken breast, cut into cubes
8 ounces large raw shrimp, peeled and deveined
1 tablespoon Argo® Corn Starch
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 Argo® Corn Starch
2 tablespoons Mazola® Corn Oil
1 green bell pepper, cut into thin strips
1/2 cup peanuts
Hot cooked rice
Directions
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 corn starch 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.