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Ingredients
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper (any color), sliced
– 2 cups mixed vegetables (such as broccoli, carrots, snap peas)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– Cooked rice or noodles, for serving
Instructions
1. Prepare ingredients: Cut chicken and shrimp into bite-sized pieces. Slice onion, bell pepper, and prepare mixed vegetables.
2. Heat oil and cook chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside.
3. Cook shrimp: In the same skillet, add remaining 1 tablespoon of vegetable oil. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove from skillet and set aside with chicken.
4. Cook aromatics and vegetables: In the same skillet, add sliced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional minute. Add mixed vegetables and bell pepper, and cook until tender-crisp, about 3-4 minutes.
5. Return chicken and shrimp, add sauces: Add cooked chicken and shrimp back to skillet. Stir in soy sauce, oyster sauce (if using), and sesame oil. Cook for an additional 1-2 minutes, until sauce has thickened.
6. Season and serve: Season with salt and pepper to taste. Serve over cooked rice or noodles.