Bring 2 cups water to boil in a medium saucepan. Stir in rice, remove from heat, cover and let stand.
Meanwhile heat a large nonstick skillet over medium-high heat. Put 1 Tbsp cornstarch and 1⁄4 tsp each salt and pepper in each of 2 plastic food bags. Add chicken to 1 bag, shrimp to the other. Close bags; shake to coat chicken and shrimp.
Add 1 Tbsp oil to skillet; heat until hot but not smoking. Add chicken; stir-fry 3 minutes. Add shrimp and stir-fry 1 minute more or until shrimp and chicken are cooked through. Remove to a plate.
Heat 1 tsp oil in skillet. Add squash, red pepper and peas. Stir-fry 3 to 4 minutes until crisp-tender.
Add sauce and up to 1⁄2 cup water; bring to a simmer. Add chicken and shrimp and stir to mix and heat. Serve with rice.
Calories 425 Fat 6g Saturated fat 1g Cholesterol 119mg
Sodium 975mg Carbohydrate 57g Fiber 3g
This recipe has been added to the following public cookbooks:
Seafood Recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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