Easy Shrimp & Chicken Stir Fry

Easy Shrimp & Chicken Stir Fry
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 354.3
  • Total Fat: 14.3 g
  • Cholesterol: 115.4 mg
  • Sodium: 133.8 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 28.3 g

View full nutritional breakdown of Easy Shrimp & Chicken Stir Fry calories by ingredient
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Introduction

While a bit on high on prep time this is one of my favorite lunches because it sustains me throughout the afternoon. You can substitute any cooking oil for the peanut oil if you are not using a wok and lower the calorie content by 50 calories or so. While a bit on high on prep time this is one of my favorite lunches because it sustains me throughout the afternoon. You can substitute any cooking oil for the peanut oil if you are not using a wok and lower the calorie content by 50 calories or so.
Number of Servings: 2

Ingredients


    *Tyson boneless, skinless chicken breast, 4 oz
    Shrimp, cooked, 3 oz
    Mushrooms, fresh, 1 cup, whole
    *Peppers, sweet, red, fresh, 1 cup, sliced
    Scallions, raw, 1 cup, chopped
    Onions, raw, 1 cup, chopped
    Garlic, 1.5 cloves
    *Peanut Oil, 1.5 tbsp
    Quinoa, 0.25 cup

Tips

You can reduce this recipe by approximately 50 calories per serving if you cook in in a frying pan instead of a wok. In that case substitute olive oil or cooking oil for the peanut oil. Because woks cook at such a high temperature you must use peanut oil to avoid a fire.

You can substitute any fresh vegetables of your choosing. These were what I had in the house.

Quinoa is best enjoyed at room temperature. It brings out the subtle bitter flavor along with its natural nuttiness.


Directions

Heat wok or frying pan until smoking. Add peanut oil and thoroughly coat the pan or wok. Stir-fry chicken until tender and add shrimp and cook until translucent. Remove chicken and shrimp. In this order stir fry mushrooms, red peppers,onion and scallions. When vegetables are tender add chicken and shrimp and stir fry for 30 seconds. Add chopped garlic and red chili and combine all ingredients. Serve 1/4 cup with
quinoa.

Cook quinoa according to package instructions

Serving Size: Makes 2 1-cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user JOHNTJ1.

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