Stir-fried chicken and shrimp

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
4 Boneless skinless chicken breast halves, cut in strips
2 cups Bok choy; chopped
1 cup Bamboo shoots; sliced
½ pounds Mushrooms; sliced
1 large Onion; coarsely chopped
1 Green pepper; cut into 1\" squares
1 small Carrot; thinly sliced
1 pounds Shrimp; peeled and deveined
1 cup Chicken stock
¼ cup Dry sherry
2 tablespoons Cornstarch
¼ cup Soy sauce
Hot cooked rice

Directions

1. In wok or large skillet, heat oil over high heat; add chicken and stir- fry just until barely cooked through, 1 to 2 minutes.

2. Add bok choy, bamboo shoots, mushrooms, onion, green pepper, and carrot (if using); stir-fry for 1 minute.

3. Stir in shrimp, stock and sherry; cover and cook just until shrimp are pink, 1 to 2 minutes.

4. Blend cornstarch with soy sauce; pour into wok and cook, stirring, until liquid has thickened. Serve over rice.

Notes: 226 calories per serving, 21⅖% CFF Originally posted to rec.food.recipes by Robin Cowdrey <robinc@...> on 9 Nov 1997 10:27:24 -0700 Recipe by: Canadian Living's Light and Easy Cooking - June, 1986 Posted to Digest eat-lf.v097.n298 by RecipeLu <recipelu@...> on Nov 23, 1997

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