Chicken & Shrimp Stir Fry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 259.3
- Total Fat: 12.8 g
- Cholesterol: 75.5 mg
- Sodium: 250.0 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.7 g
- Protein: 13.5 g
View full nutritional breakdown of Chicken & Shrimp Stir Fry calories by ingredient
Introduction
My variation on something you might never find in an Asian eatery... My variation on something you might never find in an Asian eatery...Number of Servings: 8
Ingredients
-
* Butter, unsalted, 1 stick
* Garlic, 3 tsp
* Water, tap, 1 cup (8 fl oz)
* Beans, red kidney, 1 cup
* Chickpeas (garbanzo beans), 1 cup
* White Rice, long grain, 1 cup
* Green Peppers (bell peppers), 4 cup, strips
* Scallions, raw, 8 medium (4-1/8" long)
* Shrimp, raw, 30 medium
* Chicken Breast, no skin, 2 unit (yield from 1 lb ready-to-cook
* Lime Juice, 1 Tblsp
Directions
This dish takes quite a bit of prep but doesn't take too too long to actually put together and cook... not like waiting on a crock pot type of 'long time' cookery, which I'm good at, don't get me wrong!
I force thaw the shrimp and chicken while tending to the veggies. The chicken I put in a plastic ziplock and pour in hot water to make thaw. The shrimp I put in a bowl and pour in cold water and let rest to thaw.
Meanwhile, I take my scallions (green onions) and peppers and cut them up. Set those aside because about as soon as you're finished doing those (at least in my case) your shrimp need to be de-tailed, then you can take your now thawed chicken and cut it into strips/bits. Wash your hands after handling the poultry.
I set out all the ingredients I'll need as I don't like to step away from the wok-like pan/stove-top once I've started as this can lead to a Cajun-esque stir fry and that's not what I'm trying to accomplish.
Heat your large burner to the Hi setting. Set your wok-like pan atop and then add your stick o' butter. Wait for that to melt and then add your garlic and scallions. Saute those until you have folks wandering into the kitchen proclaiming, "It's starting to smell YUMMY in here!" then add your chicken. I tend to cut my chicken pieces into smaller bits to ensure I get them cooked thoroughly. This is due to a rather unfortunate Zombie Chicken incident some time back, which I won't go into but rest assured was worthy of a non-repeat. :O
Once your chicken is cooked, go ahead and add your peppers. I cook them for quite a spell, until they start to get a little soft. Throughout the process I'm stirring, folding, flipping etc. the ingredients to ensure they don't stick or burn because remember, we're still on the Hi setting on our stove top.
Once the peppers are coming along nicely I'll add the beans and shrimp to the mixture. I may also from time to time add a can of diced tomatoes or even some soy sauce but those items are not included on this particular recipe and do not reflect in the calorie count calculations listed. I've even been known to scramble up an egg or two but that's for special occasions.
About the time I've added all but the mung beans, I will pour in my water and add the rice. I now turn the stove top down to about Medium heat and mix up the dish to ensure complete rice/liquid coverage. I'll put a pan/lid on the top of my wok-like pan to allow the rice, shrimp, peppers et al to steam a bit while cooking. It's important to check fairly frequently since you're still on a fairly high heat setting and give it a good stir/scrape/flip so as to avoid the Cajun effect to the bits on the bottom of the pan.
I don't really have the rice portion of the cooking process timed, it's more of a visual indicator when you think they look fully fluffed/infused with the liquid. A few minutes prior to removing from heat and serving I'll add the mung bean, cover and allow to steam a bit to soften those little fella's up.
This dish is a big hit at my joint and a lot of fun to make (for me, anyway) with the added benefit that clean up isn't too terribly bad.
Number of Servings: 8
Recipe submitted by SparkPeople user TIMANTEC.
I force thaw the shrimp and chicken while tending to the veggies. The chicken I put in a plastic ziplock and pour in hot water to make thaw. The shrimp I put in a bowl and pour in cold water and let rest to thaw.
Meanwhile, I take my scallions (green onions) and peppers and cut them up. Set those aside because about as soon as you're finished doing those (at least in my case) your shrimp need to be de-tailed, then you can take your now thawed chicken and cut it into strips/bits. Wash your hands after handling the poultry.
I set out all the ingredients I'll need as I don't like to step away from the wok-like pan/stove-top once I've started as this can lead to a Cajun-esque stir fry and that's not what I'm trying to accomplish.
Heat your large burner to the Hi setting. Set your wok-like pan atop and then add your stick o' butter. Wait for that to melt and then add your garlic and scallions. Saute those until you have folks wandering into the kitchen proclaiming, "It's starting to smell YUMMY in here!" then add your chicken. I tend to cut my chicken pieces into smaller bits to ensure I get them cooked thoroughly. This is due to a rather unfortunate Zombie Chicken incident some time back, which I won't go into but rest assured was worthy of a non-repeat. :O
Once your chicken is cooked, go ahead and add your peppers. I cook them for quite a spell, until they start to get a little soft. Throughout the process I'm stirring, folding, flipping etc. the ingredients to ensure they don't stick or burn because remember, we're still on the Hi setting on our stove top.
Once the peppers are coming along nicely I'll add the beans and shrimp to the mixture. I may also from time to time add a can of diced tomatoes or even some soy sauce but those items are not included on this particular recipe and do not reflect in the calorie count calculations listed. I've even been known to scramble up an egg or two but that's for special occasions.
About the time I've added all but the mung beans, I will pour in my water and add the rice. I now turn the stove top down to about Medium heat and mix up the dish to ensure complete rice/liquid coverage. I'll put a pan/lid on the top of my wok-like pan to allow the rice, shrimp, peppers et al to steam a bit while cooking. It's important to check fairly frequently since you're still on a fairly high heat setting and give it a good stir/scrape/flip so as to avoid the Cajun effect to the bits on the bottom of the pan.
I don't really have the rice portion of the cooking process timed, it's more of a visual indicator when you think they look fully fluffed/infused with the liquid. A few minutes prior to removing from heat and serving I'll add the mung bean, cover and allow to steam a bit to soften those little fella's up.
This dish is a big hit at my joint and a lot of fun to make (for me, anyway) with the added benefit that clean up isn't too terribly bad.
Number of Servings: 8
Recipe submitted by SparkPeople user TIMANTEC.
