Chicken & Shrimp Stir-Fry
Entree / Seafood
This stir-fry recipe features chicken, garlic, shrimp, red pepper, mushrooms, red onion, sugar snap peas, baby corn, soy sauce, bean sprouts and our Pineapple Coconut Mango Tequila Sauce.
1/2 lb. Chicken, boneless, skinless, small pieces
Salt and pepper to taste
1 Tbsp. Vegetable oil
1 tsp. Garlic, minced
1/2 lb. Shrimp, cooked
1/2 Red pepper, julienne
3/4 cup Mushrooms, sliced
1/4 Red onion, sliced
1/2 cup Sugar snap peas
1/4 cup Baby corn
2 Tbsp. Soy sauce
1/2 cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
1/2 cup Bean sprouts
Season chicken with salt and pepper.
Heat wok or rounded sauté pan over very high heat.
Add vegetable oil and then add garlic. Sauté for 10 seconds.
Add seasoned chicken pieces, stir continuously and cook for 4 - 5 minutes.
Add shrimp and red peppers. Continue stirring vigorously and cook for 1 minute.
Add mushrooms, onions, sugar snap peas and baby corn. Continue to stir while cooking 2 minutes.
Add the soy sauce and Pineapple Coconut Mango Tequila Sauce and stir to coat all ingredients.
Remove from heat and add bean spouts. Stir and serve.