Shrimp, Chicken Veggie Stir Fry

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe bymkaselitz

Notes:

Serves 4
I basically just used whatever I had, sort of like "kitchen sink stir fry"

I would make extra sauce for the quinoa

print

Ingredients:

3/4 cup chicken broth $
juice of 2 clementines
juice of 2 lemons
2 tablespoons soy sauce (I used gluten free tamari)
couple squeezes of agave syrup
2 tablespoons sesame oil
1/2 shallot
1garlic cloves, minced
1 breast, 2 thighs chicken
1 bag (36-40 count) frozen shrimp
Veggies (Carrots, Radishes, Pea pods, Bok Choy, asparagus)
Quinoa

De-thaw shrimp in cold water
Clean cut veggies set aside
Cook Quinoa
Dice shallot and saute in olive oil
in separate bowl make the sauce
add the sauteed shallot to the sauce, keep separate
Cook the Chicken (I used 1 breast and 2 thighs) in pan in olive oil, season with coriander, pepper
Dice chicken set aside
Cook the shrimp in a pan in olive oil, season as you like set aside
Out all veggies in a wok or large frying pan, add a little water and olive oil, cover until desired tenderness
Add sauce chicken and shrimp
serve over quinoa