Chicken and Shrimp stir fry with veges, snow peas

By LittleKathy

4 chicken breast halves
8 oz. small uncooked shelled shrimp
2 tsp. soy sauce
2 Tbsp. dry sherry
½ tsp. ground ginger
1 clove garlic crushed
1-2 Tbsp. cooking oil
2 cups broccoli in small pieces
8 tiny onions (or 2 larger quartered)
1 c. diagonally sliced celery
1 small green pepper, cut in squares(or red)
¼ c. chicken broth
1 c. sliced fresh mushrooms
A few snow peas, fresh or defrosted (optional)
8 cherr tomatoes halved

Ingredients

• Skin and bone chicken breasts; cut in 3 inch strips. Marinate chicken pieces and shrimp for 30 min. in mixture of soy sauce, sherry, ginger, and garlic.
• Heat oil in wok or large fry pan. Add chicken and shrimp. Stir-fry over medium heat for 3 to 4 minutes. Remove and set aside.
• Add broccoli, onions, celery, green pepper, and chicken broth. Cover and steam until nearly tender, stirring often. Add mushrooms and peas; stir-fry or steam 1 to 2 minutes.
• Add tomatoes, chicken and shrimp. Cover briefly to steam until hot.
• Salt to taste.

Details

Servings 4

Preparation

Step 1

Skin and bone chicken breasts; cut in 3 inch strips. Marinate chicken pieces and shrimp for 30 min. in mixture of soy sauce, sherry, ginger, and garlic.
Heat oil in wok or large fry pan. Add chicken and shrimp. Stir-fry over medium heat for 3 to 4 minutes. Remove and set aside.
Add broccoli, onions, celery, green pepper, and chicken broth. Cover and steam until nearly tender, stirring often. Add mushrooms and peas; stir-fry or steam 1 to 2 minutes.
Add tomatoes, chicken and shrimp. Cover briefly to steam until hot.
Salt to taste.