A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Stir-Fried Chicken And Shrimp
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- #59621
This tasty dish is made with chicken, bok choy, bamboo shoots, mushrooms, onion, green pepper, carrot, shrimp, and a flavorful soy sauce and sherry stir fry sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves, cut in thin strips
2 cups chopped bok choy or Chinese cabbage
1 cup sliced bamboo shoots
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
1 green bell pepper, cut in 3/4-inch squares
1 small carrot, peeled and thinly sliced
1 pound (36/40 size) peeled and deveined shrimp
1 cup chicken stock
1/4 cup dry sherry
2 tablespoons cornstarch
1/4 cup soy sauce
hot cooked rice
directions
Heat the oil in a wok or large skillet over high heat.
When the oil is hot, add the chicken and cook, stirring constantly, for 1-2 minutes.
Add the bok choy, bamboo shoots, mushrooms, onion, bell pepper, and carrot. Cook, stirring constantly, for 1 minute.
Add the shrimp, chicken stock, and sherry. Mix well. Cover the wok and cook for 1-2 minutes or until the shrimp just begin to turn pink.
Meanwhile, stir together the cornstarch and soy sauce. Add to the wok and cook, stirring constantly, until the sauce has thickened.
Serve the stir-fry immediately over hot, cooked rice.
nutrition data
252 calories, 5 grams fat, 11 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 10, 2013
Super good!!! I used bean sprouts intsead of the cabbage/bok choy
July 4, 2013
I omitted the shrimp in this (allergy) and used more chicken instead. The sauce was really good and that's one thing I often find lacking in stir fry dishes.
May 11, 2012
We eat a lot of stir-fried dishes but this one had one of the best sauces on it that I've had in a long time. I think the sherry really added a nice flavor to it.