Chicken and Shrimp Chopsuey

If you’re a veggie lover – you’re going to love this dish. Lots of veggies in this recipe and full of flavor. Try to use raw shrimps (peeled and deveined) vs cooked because it makes a big difference when it comes to flavor.

Serves 4 People:

Ingredients

8 oz. chicken breast, thinly sliced

8 oz. shrimps, peeled and deveined

1 cup broccoli florets

1 cup cauliflower florets

1 red bell pepper, deseed and sliced

2 medium sized carrots, peeled and sliced

4 baby Bella mushrooms, cleaned and sliced

1 onion, chopped

3 garlic cloves, minced

2 cups chicken broth

3 tablespoons oil

Recipe for the sauce

Ingredients:

1/3 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons honey

1 teaspoon chili paste ( I used Harissa paste)

2 teaspoons sesame oil

3 tablespoons cornstarch, dissolved in cold water

Instructions:

In a bowl combine all sauce ingredients. Use a whisk and mix throughly to combine well.

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Instructions

*1. Make the sauce ahead of time and set aside. Heat a pan with oil, cook the shrimps for a few seconds on each side or until they turn pink or opaque, and set them aside.

*2. Use the same pan and add chicken, cook until they’re brown. Once the chicken are cooked, use your spatula or wooden spoon to push the chicken on the side of the pan.

*3. Add garlic and onion into the pan and sauté until the onion are soft or translucent. Stir to combine with the chicken and then add all the veggies.

*4. Stir then add the chicken broth, cover to steam the veggies until tender or until the broccoli turns bright green.

*5. Whisk the sauce one more time to ensure there are no lumps from the cornstarch and add them to the pan.

*6. Constantly stir the veggie mixture until the sauce thickens.

*7. Add the shrimps back to the pan, stir to combine well. Serve warm with steamed rice.

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