Cbs Shrimp Chicken And Penne Stir Fry Recipes

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CHICKEN SHRIMP STIR FRY



Chicken Shrimp Stir Fry image

Chicken shrimp stir fry is a quick and easy meal prep dinner that's perfect for a busy weeknight. It's kid-friendly and it freezes well, too!

Provided by hipfoodiemom

Categories     Dinner

Time 35m

Number Of Ingredients 18

1 tablespoon vegetable oil
1 lb. boneless skinless chicken breast or thigh meat (cut into 1/2-inch pieces)
1 cup onion (diced)
1 8 oz. mushrooms (sliced)
2 to 3 carrots (sliced)
1/2 red bell pepper (sliced thin)
1/2 yellow bell pepper (sliced thin)
1 to 2 cups sugar snap peas (cut in half or left whole)
1 tablespoon sesame oil
1/2 cup chicken stock
1/4 cup + 1 tablespoon hoisin sauce (plus more if needed )
2 tablespoons soy sauce (low sodium)
1 tablespoon Worcestershire sauce
1 teaspoon powdered ginger
1 tablespoon cornstarch ((optional) to thicken)
1/2 pound shrimp (cleaned*)
scallions (finely diced)
sesame seeds

Steps:

  • In a large skillet or wok, heat the oil over medium-high heat. Add the chicken andcook for 6 to 8 minutes or until lightly browned. Remove the chicken from the skillet and onto a plate. Set aside.
  • Add the onions, mushrooms, carrots, bell peppers, snap peas and cook an additional 5minutes or until the vegetables begin to soften, stirring frequently. Drizzle on the sesame oil and mix together.
  • In a small bowl, whisk together the chicken stock, hoisin sauce, soy sauce, Worcestershire sauce, ginger, and cornstarch until there are no lumps. Add the cooked chicken back in and slowly pour over the chicken and veggies and bring to a boil over medium-high heat.
  • Reduce the heat to medium or medium-low, and place the shrimp into the skillet and let cook for about 5 to 6 minutes, flipping the shrimp halfway through, once they turn pink. The sauce should also thicken.
  • Mix together one last time and garnish with finely diced scallions and sesame seeds. Serve over steamed rice. Enjoy!

CB'S SHRIMP, CHICKEN AND PENNE STIR-FRY



CB'S SHRIMP, CHICKEN AND PENNE STIR-FRY image

Categories     Shellfish     Sauté     Low Fat

Yield 4-6 generous servings

Number Of Ingredients 7

1Lb. Bag of good quality Penne
1Lb. of medium to large shrimp. deveined, tails left on.
2 medium sized Chicken breasts cut into small strips
1/2 of a medium sized onion
1 well washed bunch of spinach or bok choy, chopped
1/2 cup Chicken broth (homemade if it's on hand)
Celery seed,Black pepper, a capful of vinegar, paprika, garlic powder.

Steps:

  • Stir fry the shrimp and chicken breasts in 1/4 cup of the chicken broth Boil and drain the penne Remove the meat from the pan Add the onion Use the rest of the chicken broth to sautee onion Stir fry until onions are translucent Add the spinach or bok choy, the shrimp and chicken breast to the onion Cover and let steam until vegetables are tender Add the drained pasta and seasonings Toss, serve and enjoy!!

SHRIMP & CHICKEN STIR FRY



Shrimp & Chicken Stir Fry image

Make and share this Shrimp & Chicken Stir Fry recipe from Food.com.

Provided by Liza Ellis

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

15 shrimp
5 chicken thighs
8 garlic cloves
2 cups bean sprouts
1 cup sugar snap pea
1 cup broccoli
1 cup carrot
1/4 teaspoon ginger
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
1 tablespoon olive oil

Steps:

  • Mince garlic.
  • Slice carrots.
  • Heat olive oil in pan, then add garlic.
  • Once garlic has cooked (usually 1 minute), add shrimp and chicken until cooked.
  • Add all vegetables, soy sauce, vinegar, and ginger.
  • Cover and let simmer until vegetables are cooked.
  • Mix and serve over rice.

Nutrition Facts : Calories 283.4, Fat 15.1, SaturatedFat 4, Cholesterol 173.1, Sodium 873.8, Carbohydrate 8.5, Fiber 2.4, Sugar 3.1, Protein 28.6

GINGER CHICKEN AND SHRIMP STIR FRY



Ginger Chicken and Shrimp Stir Fry image

I don't remember where this one came from, then again I've changed it around so much it's nothing like whatever it was I started out with. I'm pretty happy with it, as it is now. Times and servings are a guess.

Provided by Pierre Dance

Categories     Chicken Thigh & Leg

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 tablespoons soya sauce
1/3 cup chicken stock
1/2 teaspoon rice vinegar
2 tablespoons rice wine (dry sherry will do, NOT COOKING SHERRY)
2 tablespoons cornstarch
1 teaspoon sesame oil
1 teaspoon clover honey (any light flavored honey will do)
2 tablespoons peanut oil
count shrimp, peeled, veined
1 tablespoon peanut oil
1/2 lb boneless skinless chicken thighs, cut bite size
4 garlic cloves, minced
2 tablespoons ginger, grated
2 tablespoons peanut oil
1/2 cup celery, sliced 1/4 inch thick
2 cups onions, coarsely chopped
1 cup baby carrots, quartered length wise
1/2 red bell pepper, julienned

Steps:

  • Combine the sauce ingredients. Set aside.
  • Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
  • Add shrimp and stir fry 2 minutes.
  • Remove and set aside.
  • Add 1 TBS oil, swirl.
  • Add chicken, stir fry 3 minutes.
  • Add garlic and ginger; stir fry 1/2 minute more.
  • Empty and scrape the good stuff from the wok. Set aside.
  • Reheat wok and add 2 Tbs oil. Swirl to coat.
  • Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
  • Add 1 TBS water; cover, steam 1 minute.
  • Push vegetables up the sides of the wok.
  • Stir the sauce well to mix all of the cornstarch.
  • Add to the center of the wok.
  • Stir until thick and bubbly.
  • Add the shrimp and chicken. Combine with the vegetables.
  • Heat through.
  • Serve.

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