Chicken-Shrimp Stir-Fry

Provided by Woman's Day

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  • Prep: 15 mins
  • Cook:
  • Ready in: 15 mins
  • Serves:

Ingredients

  • 2 cups uncooked 5-minute rice
  • 2 Tbsp cornstarch
  • 1/2 tsp each salt and pepper
  • 8 oz chicken tenders, cut crosswise in thirds
  • 8 oz peeled, deveined medium shrimp
  • 1 tsp oil
  • 1 yellow squash (about 6 oz), halved lengthwise, cut crosswise in /2-in. pieces
  • 1 red bell pepper, cut in 3/4-in. pieces
  • 1 bag (8 oz) snipped fresh sugar snap peas
  • 1/2 cup bottled sesame-ginger stir-fry sauce

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.

Nutritional Information per Serving

  calories 425  fat 6g  saturated fat 1g  cholesterol 119mg  sodium 975mg  carbohydrate 57g  fiber 3g     

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Seafood Recipes

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