Chinese Shrimp And Chicken

• 1 lb. shrimp, shelled and deveined
• 1/2 lb. boneless, skinless chicken breasts, cut in 1/2-inch cubes
• 2 tsp. cornstarch
• 2 Tbsp. corn oil
• 1 medium onion, chopped (2/3 c.)
• 1 Tbsp. sesame oil
• 1 tsp. ginger root, finely chopped
• 3/4 c. frozen peas, thawed and drained
• 1 1/2 tsp. sugar
• 2 Tbsp. soy sauce
• 2 Tbsp. rice wine or dry sherry

1. In a large bowl, toss together shrimp and chicken; add cornstarch and toss to coat well.
2. In a large skillet, heat corn oil over medium high heat.
3. Add onion and ginger; stir-fry 1 minute.
4. Add shrimp mixture; stir-fry 1 to 2 minutes.
5. Stir in sesame oil until blended.
6. Add peas, wine, soy sauce and sugar. Stir constantly over medium heat until boiling and thickened. Serve with rice.

shrimp, chicken breasts, cornstarch, corn oil, onion, sesame oil, ginger root, frozen peas, sugar, soy sauce, rice wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798036 (may not work)