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Chicken, Shrimp and Asparagus Saute
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2 1/2 Tbls. flour divided
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken breasts, cut bite-size
12+ large shrimp
2 tsp. sesame oil
2 tsp. hot chili sauce
2 tsp. teriyaki sauce
1 cup Ginger ale
1 1/2 tsp. minced garlic
8 oz. fresh asparagus, ends trimmed, spears cut bite-size
2 tsp. chopped scallions
Asparagus can be replaced with your choice of fresh vegetable.
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Mix 2 tablespoons flour, salt and pepper in a zip lock bag. Add chicken; shake to coat.
Heat sesame oil, hot chili sauce and teriyaki sauce in a large nonstick skillet.
Add shrimp to skillet; saute 3 – 4 minutes each side, until pink. Remove from skillet.
Add chicken to skillet; saute 5 minutes, or until cooked through. Remove from skillet.
In a cup, mix remaining flour, ginger ale and garlic.
Add asparagus to skillet and saute 1 minute until bright green.
Stir ginger ale mixture, add to pan and cook 1 minute until thickened slightly and asparagus are tender.
Stir in scallions.
Serve over your choice of pasta or rice.
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Preparation Time: 20 minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Lobsterlunch
Massachusetts
United States |
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| This recipe has been viewed 3763 times. |
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