CHICKEN, SHRIMP AND CHINESE VEGETABLES
Got this from Get In The Kitchen Bit@hes, their page wouldn't let me pinch it, so here's the next best thing because I wanted this and some other recipes here.
Provided by Ellen Moberly
Categories Chicken
Time 55m
Number Of Ingredients 32
Steps:
- 1. Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.
- 2. Separately, marinate the chicken and the shrimp in two bowls for about 15 minutes.
- 3. Meanwhile prepare the noodles by boiling water in a cover-able pot, taking it off the heat, placing the noodles 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.
- 5. Add shrimp and saute for about 3 minutes until about 80% of the way done and take out, cover and set aside.
- 6. Heat another Tbsp of oil in the wok or pan over high heat. Add the garlic and onion and saute for about a minute. Add the bok choy, carrots, baby corn and peas and saute for another 3-5 minutes until carrots start to become tender.
- 7. Add the chicken and shrimp back and stir fry for another 2-3 minutes until both are cooked through. Add the "sauce", stir and let thicken.
- 8. Take off heat, drain the noodles, place in wok and pan and stir.
- 9. Serve.
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