Surf & Turf Stir-Fry

I combined a couple of recipes to come up with this one. I actually decided I wanted to figure this one out after a trip back to Hawaii to get married. You can adjust the spice level by changing the amount of  Sambal and/or Spicy Chili Crisp. I also have to admit that I stole "Rule #1 from Chef Jet Tila.

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Ingredients:

- 2 thin cut chicken breasts

- 4/5 Colossal (21/25) Shrimp per person

- 2 sliced carrots

- 1 chopped yellow onion

- 1 Red Bell Pepper

- 1½ - 2 cups Kale

- 4 Scallions

- 3 Garlic Cloves

- 2 Tbs sugar

- ⅓ cup Water Chestnuts (drained)

- 1 Tbs Ginger/Onion Oil (see directions below)

- 3 Tbs Thai Sweet Chili Sauce (Homemade)

     - (1 Tbs Sambal Oelek & 2 Tbs Chinese Sweet Chili Sauce)

- 1 Tbs Hot Chili Oil (I use Spicy Chili Crisp)

- 2 Tbs Shaoxing wine

- Cornstarch

- ⅓ Cup chicken stock (I use homemade)

- 1 Tbs sesame Oil

 

 

Directions:

- Prepare chicken (video on velveting here)

     - Place chicken in a bowl

     - Pour 2 Tbs water and ½ Tbsp sesame oil and ½ Tbs ginger/onion oil over chicken and message for

       about 30 seconds and then sprinkle 2 tsp cornstarch over chicken and massage again for about 1

       minute and leave in bowl.

     - Place shrimp in another bowl and set aside.

- Prep vegetables (carrot, onion, pepper, Scallions and garlic)

     - Cut onion into julienne slices

     - Slice carrot on a bias (at an angle)

     - Thin slice bell pepper into matchstick slices

     - Cut the white part of scallions into small pieces

     - Cut the green part on a bias about ½” long

     - Chop garlic into small dice

- In a small container make two Tbs of water/cornstarch slurry.

 

- Rule #1 for Stir-Frying. ALWAYS  KEEP  THE  FOOD  MOVING!

 

- Heat oil in a wok until it shimmers

- Put chicken and shrimp in wok and stir-fry until it’s about ¾ done. Then add garlic and cook until

  fragrant. Add the Thai Sweet Chili Sauce and Hot Chili Oil and mix with chicken. Add rest of the

  vegetables in the following order; carrot, onion, and bell pepper. As you add vegetables, also add

  sugar, wine and chicken stock. Stir-fry for about one minute and add slurry. Keep stirring until sauce is

  thickened.

- Plate and enjoy.

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Ginger/Onion Oil
Ingredients:

- corn oil
- 2" ginger (grate on med grate of box grater)
- 1/2 med onion (small chop)
 

DIRECTIONS:
- heat oil until shimmering (when one piece of onion dropped fries instantly)
- Drop onion and ginger in oil and cook for 5 - 7 min. (take care not to burn)
- Remove from heat and let cool - place in squeeze bottle in fridge

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