Chicken and Shrimp Stir Fry

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. /n
Step 2: Add the chicken and cook for 5–7 minutes until browned and cooked through, then remove and set aside. /n
Step 3: Add another tablespoon of oil and cook the shrimp for 2–3 minutes until pink, then remove and set aside. /n
Step 4: In the same pan, sauté garlic, ginger, and onion for 1–2 minutes until fragrant. /n
Step 5: Add cabbage and carrots, stir-frying for 4–5 minutes until tender-crisp. /n
Step 6: Return the chicken and shrimp to the pan and toss to combine. /n
Step 7: In a small bowl, mix soy sauce, oyster sauce, sesame oil, black pepper, salt, cornstarch, and water. /n
Step 8: Pour the sauce into the pan and cook for 2–3 minutes until thickened and well coated. /n
Step 9: Garnish with green onions and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through, adding a splash of water if needed to keep it moist.