Spicy Peanut Chicken and Shrimp with Chinese Broccoli and Sweet Peppers

Recipes

Spicy Peanut Chicken and Shrimp with Chinese Broccoli and Sweet Peppers
Serving Size:4|Prep Time:20minutes|Cook Time:15minutes
Spicy Peanut Chicken and Shrimp with Chinese Broccoli and Sweet Peppers

Ingredients

For the marinade
  • 1 ½ tablespoons Chinese rice wine (mirin) or sherry
  • 1 tablespoon oyster-flavored sauce
  • 1 ½ teaspoons arrowroot or cornstarch
  • 1 pound boneless, skinless chicken thigh or breast cut into 1-inch strip
For the sauce
  • 1 ¼ cup chicken broth
  • 1 tablespoon rice vinegar
  • 2 tablespoons coconut aminos or gluten free, 50% less sodium, tamari lite sauce
  • 1 teaspoon sugar
  • 2 teaspoons sesame oil
  • ½ teaspoon crushed dried red chilies or to taste
For the stir fry
  • 1 tablespoon neutral cooking oil
  • Marinated chicken piece
  • 12 peeled and deveined 16-20 shrimp, set aside and do not add to marinade
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 8 ounces Chinese broccoli, cut into 2 1/2 inch lengths
  • 8 ounces sweet red bell pepper, trimmed and cut into strips
  • ½ teaspoon cornstarch dissolved in 2 tablespoons water
  • ¼ cup roasted peanuts
  • 2 green onions, cut into 2-inch lengths

Directions

Print Recipe
For the Marinade
  1. Combine marinade ingredients in a bowl. Place the chicken in the marinade and let stand for 10 minutes, stirring from time to time.
Prepare the sauce
  1. Combine sauce ingredients in a bowl.
Prepare the dish
  1. Place a wok or sauté pan over high heat and heat for 2 minutes. Add the oil, swirling to coat the pan. Add chicken and stir-fry for 2 minutes.
  2. Add the shrimp and stir-fry for 1 minute.
  3. Add garlic, ginger, broccoli and peppers and stir-fry for 1 minute.
  4. Add the sauce and cook, stirring for 1 minute.
  5. Add cornstarch solution and cook, stirring, until sauce boils and thickens, about 2 – 3 minutes.
  6. Place on a serving plate and sprinkle with peanuts and green onions.

Chef's Narrative

A festive dish to ring in the Chinese New Year or whenever you’d like a real treat. Serve over crispy noodle pillows or steamed brown rice.

Recipe Substitutions

Pork, beef, Chinese sausage, clams, and squid are all acceptable options.
Nutrition Facts:
Total Calories Per Serving: 330, Total Fat: 16g, Saturated: 2.5g, Sodium: 520mg, Potassium: 389mg, Carbohydrate: 14g, Dietary Fiber: 4g, Protein: 29g
Allergens:
Peanuts, Soy (If opting to use), Shellfish

Directions

Print Recipe
For the Marinade
  1. Combine marinade ingredients in a bowl. Place the chicken in the marinade and let stand for 10 minutes, stirring from time to time.
Prepare the sauce
  1. Combine sauce ingredients in a bowl.
Prepare the dish
  1. Place a wok or sauté pan over high heat and heat for 2 minutes. Add the oil, swirling to coat the pan. Add chicken and stir-fry for 2 minutes.
  2. Add the shrimp and stir-fry for 1 minute.
  3. Add garlic, ginger, broccoli and peppers and stir-fry for 1 minute.
  4. Add the sauce and cook, stirring for 1 minute.
  5. Add cornstarch solution and cook, stirring, until sauce boils and thickens, about 2 – 3 minutes.
  6. Place on a serving plate and sprinkle with peanuts and green onions.

Chef's Narrative

A festive dish to ring in the Chinese New Year or whenever you’d like a real treat. Serve over crispy noodle pillows or steamed brown rice.

Recipe Substitutions

Pork, beef, Chinese sausage, clams, and squid are all acceptable options.
Nutrition Facts:
Total Calories Per Serving: 330, Total Fat: 16g, Saturated: 2.5g, Sodium: 520mg, Potassium: 389mg, Carbohydrate: 14g, Dietary Fiber: 4g, Protein: 29g
Allergens:
Peanuts, Soy (If opting to use), Shellfish

Ingredients

For the marinade
  • 1 ½ tablespoons Chinese rice wine (mirin) or sherry
  • 1 tablespoon oyster-flavored sauce
  • 1 ½ teaspoons arrowroot or cornstarch
  • 1 pound boneless, skinless chicken thigh or breast cut into 1-inch strip
For the sauce
  • 1 ¼ cup chicken broth
  • 1 tablespoon rice vinegar
  • 2 tablespoons coconut aminos or gluten free, 50% less sodium, tamari lite sauce
  • 1 teaspoon sugar
  • 2 teaspoons sesame oil
  • ½ teaspoon crushed dried red chilies or to taste
For the stir fry
  • 1 tablespoon neutral cooking oil
  • Marinated chicken piece
  • 12 peeled and deveined 16-20 shrimp, set aside and do not add to marinade
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 8 ounces Chinese broccoli, cut into 2 1/2 inch lengths
  • 8 ounces sweet red bell pepper, trimmed and cut into strips
  • ½ teaspoon cornstarch dissolved in 2 tablespoons water
  • ¼ cup roasted peanuts
  • 2 green onions, cut into 2-inch lengths