Chicken-Shrimp Stir-Fry

Cooking Instructions

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.