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Chicken, Shrimp and Chinese Vegetables

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Chicken, Shrimp and Chinese Vegetables
Authentic Chinese cuisine at home.
Chicken, Shrimp and Chinese Vegetables
Authentic Chinese cuisine at home.
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Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • Marinade
  • 1/2 tbsp soy sauce
  • 1 tsp rice wine or sherry
  • 1/4 tsp sesame oil
  • 2 pinches white pepper
  • 1 pinch Asian spice blend create a blend of equal parts dry minced garlic, cumin, paprika, chili powder, ginger with a pinch of five spice, cardamom and white pepper
  • Sauce
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/4 tsp sesame oil
  • 1/2 tsp sugar
  • 1 tsp corn starch
  • 4 tbsp water
  • Dish
  • 2 breasts chicken cubed about a half inch
  • 10-15 shrimp raw (if frozen defrost)
  • 1 tbsp corn starch
  • 1/2 lb Chinese flour stick lo mein noodles or substitute 2 packages of ramen noodles
  • vegetable oil
  • 2 cloves garlic diced
  • 1/2 onion cut into large pieces
  • 2 stalks Bok Choy
  • 1 carrots sliced on the diagonal
  • 8 oz baby corn
  • 1 cup sugar snap or snow peas
  • 1-2 pinches dry ginger
Servings:
Ingredients
  • Marinade
  • 1/2 tbsp soy sauce
  • 1 tsp rice wine or sherry
  • 1/4 tsp sesame oil
  • 2 pinches white pepper
  • 1 pinch Asian spice blend create a blend of equal parts dry minced garlic, cumin, paprika, chili powder, ginger with a pinch of five spice, cardamom and white pepper
  • Sauce
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/4 tsp sesame oil
  • 1/2 tsp sugar
  • 1 tsp corn starch
  • 4 tbsp water
  • Dish
  • 2 breasts chicken cubed about a half inch
  • 10-15 shrimp raw (if frozen defrost)
  • 1 tbsp corn starch
  • 1/2 lb Chinese flour stick lo mein noodles or substitute 2 packages of ramen noodles
  • vegetable oil
  • 2 cloves garlic diced
  • 1/2 onion cut into large pieces
  • 2 stalks Bok Choy
  • 1 carrots sliced on the diagonal
  • 8 oz baby corn
  • 1 cup sugar snap or snow peas
  • 1-2 pinches dry ginger
Servings:
Instructions
  1. Prepare the marinade and sauce by combining the ingredients listed below them and stirring. Cover and set aside.
  2. Separately, coat the chicken and shrimp in the corn starch and then marinate the chicken and the shrimp in the marinade, in two separate bowls for about 15 minutes.
  3. Meanwhile prepare the noodles by boiling water in a coverable pot, taking it off the heat, placing the noodles to soak in water and covering while you prepare the rest of the meal. Leave it in the water.
  4. Heat about a tbsp of vegetable oil in a wok or large, deep frying pan over high heat. Sauté the chicken until about 80% of the way done (about 5 minutes or so.) Take out, cover and set aside. Add shrimp and sauté for about 3 minutes until about 80% of the way done and take out, cover and set aside.
  5. Heat another tbsp of oil in the wok or pan over high heat. Add the garlic and onion and sautee for about a minute. Add the bok choy, carrots, baby corn and peas and sautee for another 3-5 minutes until carrots start to become tender. Drain noodles and add the, the chicken and shrimp back and add sauce stir fry for another 2-3 minutes proteins are cooked through. Add the “sauce” and the ginger and stir and let thicken for an additional 2 minutes. Take off heat, stir and serve.
  6. Serve.
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