Szechwan Chicken And Shrimp

• 8 ounces boneless, skinless chicken breast, cut into cubes
• 8 ounces large raw shrimp, peeled and deveined
• 2 tablespoons Argo(R) Corn Starch, divided
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon Spice Islands(R) Crushed Red Pepper
• 1/2 cup chicken broth
• 2 tablespoons rice wine vinegar
• 2 tablespoons oyster sauce
• 2 tablespoons sugar
• 2 tablespoons Mazola(R) Vegetable Oil
• 1 green bell pepper, cut into thin strips
• 1/2 cup peanuts
• Hot cooked rice

1. chicken and shrimp in medium bowl with 1 tablespoon corn starch, ginger, garlic and crushed red pepper to coat lightly; set aside.
2. chicken broth, vinegar, oyster sauce, sugar and remaining 1 tablespoon corn starch in small bowl; set aside.
3. oil in wok or large skillet over medium-high heat. Add chicken and shrimp mixture and stir-fry 2 to 3 minutes or until chicken is no longer pink. Add green pepper strips and stir-fry 2 minutes. Add peanuts and stir-fry 1 minute longer.
4. chicken broth mixture until blended, then pour into wok. Stirring constantly, bring to boil, and boil 1 minute. Serve with rice.

chicken, shrimp, starch, fresh ginger, garlic, red pepper, chicken broth, rice wine vinegar, oyster sauce, sugar, vegetable oil, green bell pepper, peanuts, rice

Taken from www.myrecipes.com/recipe/szechwan-chicken-shrimp (may not work)