1 Chicken Breast (Sliced)
6-8 Uncooked Large Shrimp
¼ Cup Light Soy Sauce
1 TBSP Shaoxing Cooking Wine
2 TBSP Oyster Sauce
1 TBSP Potato Starch
1 TBSP Sugar
2 TBSP Water
1 tsp Black Pepper
3 Garlic Cloves (MInced)
3 Jalapenos (Chopped)
1 Small Red Onion (Julienne)
3 TBSP Vegetable Oil (Divided)
In a large mixing bowl combine the soy sauce, cooking wine, oyster sauce, potato starch, sugar, and black pepper. Whisk well and set aside.
Slice the chicken breast into thin pieces and devein the shrimp.
Heat 2 TBSP vegetable oil in a wok and cook the chicken stirring occasionally until the meat is no longer pink. Remove cooked chicken and set aside in a bowl.
Next add in 1 TBSP to the wok, sauté the garlic, onions, and jalapenos until aromatic.
Toss in shrimp and cook. Once the shrimp is cooked add in the chicken and do a quick toss.
Next stir in the sauce mixture. Turn heat down to medium and add a little water to help prevent the sauce from caramelizing. Once the sauce starts to thicken turn the heat off.
Skip this step if you do not have a cast iron plate. Heat a cast iron plate on the stove and transfer the stir fry to the hot plate. Remove from the stove once the sauce starts to sizzle.
Serve over a bed of rice and enjoy!
