Every time I make Chinese food I wonder why I don’t make it more often. It is usually very easy to make and my family loves it.
I am working on a “No Buy January.” This is the month I clean out the freezer and pantry. I try to make as many meals using only the ingredients I have on hand. This gets the food out of my freezer so I can get it ready for a good cleaning and it saves me money because I am forgoing most grocery shopping for a month. I do buy fresh produce and dairy as needed but that is fairly minimal. I do this twice a year – January and June. No “stocking” up before hand. I just begin with whatever I have on hand. The meals towards the end of the month may get strange but I try to make do with what we have.
We had one chicken breast to use and a one pound bag of frozen shrimp. Neither was enough to feed my hungry family but together? They were plenty!
We love Chinese food for dinner. We even pulled out the chop sticks and gave a refresher course in how to use them. I even taught them that you can even eat the rice with chop sticks. It was actually good for my son because he tends to eat very quickly and shovel his food in without stopping. He tends to not have the sensation of being full due to his Autism sensory issues. We actually serve him last because he finishes before everyone else at the table. This night he was the last one done and we praised him for slowing down and he only wanted a little bit of a second helping!
The sauce was perfect for both the shrimp and chicken. The broccoli was slightly crunchy and cooked well but not too much.
My daughter thought the dish was a bit too salty but everyone else thought it was perfect. I do use Low Sodium Tamari (Gluten-free) sauce. I don’t know about a low sodium oyster sauce. I think she is just overly sensitive to salt as I do not tend to use very much added salt in my cooking but rather have them add it at the table.
Shrimp, Chicken and Broccoli Stir Fry
- 1 lb. medium frozen shrimp, (thawed and tails taken off)
- 1/2 lb. chicken breast, cut into 1″ chunks or smaller
- 5 cups broccoli florets
- 1 bunch green onions, sliced green parts
- 1/2 cup plus 1 tablespoon soy sauce (low sodium)
- 1/3 cup oyster sauce
- 3 tablespoons rice wine vinegar
- 3 heaping tablespoons brown sugar
- 1/2 teaspoon ginger
- 5 cloves, minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon+ corn starch
- Rice or noodles cooked according to package directions for serving, if desired
- In a large wok or skillet add broccoli and 1/4 cup water. Heat to steaming over medium-high heat. Cover and cook broccoli to desired tenderness. Do NOT OVER COOK or allow pan to dry out. Add water as needed.
- While broccoli is steaming stir together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil, and 1 tablespoon corn starch until corn starch is dissolved. Set aside.
- Drain water off the broccoli and add olive oil and chicken to the wok. Cook 3-4 minutes until chicken starts to just cook through. Add shrimp to wok. Cook for 2-3 minutes until shrimp start to warm through.
- Add sauce to pan. Cook stirring continually until entire pan is warmed through. If sauce is not thick enough for you in a small bowl stir together 1 teaspoon corn starch and 1 teaspoon cold water until corn starch is dissolved. Add to pan and stir for 2 minutes until sauce thickens to your liking.
- Serve hot over rice or noodles if desired.