Chicken and Shrimp Stir-Fry with Sweet and Tangy Tomato Glaze

Name: Chicken and Shrimp Stir-Fry with Sweet and Tangy Tomato Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 pound large shrimp, peeled and deveined; 1 large onion, sliced; 2 cloves garlic, minced; 1 inch ginger, minced; 1 (14.5 ounce) can diced tomatoes, drained; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons honey; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; Optional: Cooked rice for serving; Optional: Sesame seeds for garnish; Optional: Chopped green onions for garnish

EasyAsian-inspiredPrep: 20 minutesCook: 15 minutesServes 4

This stir-fry explodes with Asian-inspired flavors, creating a symphony of sweet, tangy, and savory notes Tender chicken and plump shrimp are wok-tossed with crisp-tender vegetables in a luscious tomato-based glaze The glossy glaze coats every ingredient, creating a visually stunning and incredibly flavorful dish The aroma of ginger, garlic, and soy sauce fills the air, tantalizing the senses The contrasting textures of the tender chicken and shrimp, the crunchy vegetables, and the smooth glaze create a delightful culinary adventure This dish is a perfect balance of flavors and textures, making it a satisfying and craveable meal that's both quick and impressive

Chicken and Shrimp Stir-Fry with Sweet and Tangy Tomato Glaze

Ingredients

•1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
•1 pound large shrimp, peeled and deveined
•1 large onion, sliced
•2 cloves garlic, minced
•1 inch ginger, minced
•1 (14.5 ounce) can diced tomatoes, drained
•1/4 cup soy sauce
•2 tablespoons rice vinegar
•2 tablespoons honey
•1 tablespoon cornstarch
•2 tablespoons vegetable oil
•1 red bell pepper, sliced
•1 green bell pepper, sliced
•Optional: Cooked rice for serving
•Optional: Sesame seeds for garnish
•Optional: Chopped green onions for garnish

Dietary Info

Dairy-free

Instructions

1
In a small bowl, whisk together soy sauce, rice vinegar, honey, and cornstarch Set aside
2
Heat vegetable oil in a large wok or skillet over high heat Add chicken and cook until browned and cooked through Remove chicken and set aside
3
Add shrimp to the wok and cook until pink and cooked through Remove shrimp and set aside
4
Add onions, garlic, and ginger to the wok and cook until fragrant, about 1 minute
5
Add diced tomatoes and bell peppers to the wok and cook until slightly softened, about 3-5 minutes
6
Pour the sauce mixture into the wok and bring to a simmer Cook until the sauce has thickened slightly, about 1-2 minutes
7
Return the chicken and shrimp to the wok and toss to coat with the sauce
8
Serve the Chicken and Shrimp Stir-Fry over cooked rice Garnish with sesame seeds and chopped green onions, if desired

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