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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

  1. Toss chicken and shrimp in a medium bowl with 1 tablespoon corn starch, ginger, garlic and crushed red pepper to coat lightly; set aside.
  2. Mix chicken broth, vinegar, oyster sauce, sugar and 1 tablespoon corn starch in a small bowl; set aside.
  3. 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.
  4. Stir chicken broth mixture until blended, then pour into wok. Stirring constantly, bring to boil, and boil 1 minute. Serve with rice.