My Fly Stir-Fry

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound shrimp, peeled and deveined
• 1 cup broccoli florets
• 1 cup shredded carrots
• 1 cup chopped celery
• 1/2 cup sliced green onions
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup teriyaki sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder

Preparation Time:

20 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large bowl, whisk together the soy sauce, rice vinegar, teriyaki sauce, brown sugar, sesame oil, ginger, and garlic powder.
2. Add the chicken and shrimp to the marinade and refrigerate for at least 30 minutes.
3. In a large skillet or wok, heat a tablespoon of oil over medium-high heat.
4. Add the chicken and shrimp and cook until golden brown on all sides.
5. Add the broccoli, carrots, celery, and green onions to the skillet and cook until tender-crisp, about 5 minutes.
6. Stir in the marinade and cook until the chicken and shrimp are cooked through and the sauce has thickened, about 2 minutes.

Nutritional Information:

• Calories per serving (1 cup): 350
• Fat: 15 grams
• Carbohydrates: 40 grams
• Protein: 30 grams

Dish Characteristics:

• Savory, umami flavor with a hint of sweetness
• Colorful and visually appealing
• Hearty and satisfying

User Comments:

• "This stir-fry is so delicious and flavorful. The chicken and shrimp are perfectly cooked and the sauce is amazing."
• "I love the fresh, crisp vegetables. They really add to the texture and flavor of the dish."
• "This is a great meal for a quick and easy weeknight dinner."

Special Precautions and Tips:

• Marinate the chicken and shrimp for at least 30 minutes to help them absorb the flavors.
• Do not overcook the vegetables. They should be tender-crisp.
• Serve the stir-fry over rice or noodles for a complete meal.