Chicken and Shrimp Stir-Fry

• 2 teaspoons canola or corn oil
• 2 teaspoons bottled chopped garlic or 4 medium garlic cloves, chopped
• 1/2 teaspoon crushed red pepper flakes
• 9 ounces raw large shrimp, peeled, rinsed and patted dry
• 2 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded, cut crosswise into 1/4-inch strips
• 8 ounces fresh or frozen snow peas, trimmed if fresh
• 1/2 teaspoon salt

1. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
2. Cook the garlic and red pepper flakes for about 30 seconds, or until the garlic is aromatic.
3. Stir in the shrimp and chicken.
4. Increase the heat to high.
5. Cook for about 2 minutes, stirring constantly.
6. If using fresh snow peas, cook the chicken and shrimp for 2 more minutes before adding the peas.
7. Cook, uncovered, for 2 minutes with the peas.
8. If using frozen snow peas, add to the chicken and shrimp and cook, covered, for 2 minutes.
9. Uncover and cook for 2 minutes, or until the chicken is no longer pink in the center and the shrimp is pink and cooked through.
10. Stir in the salt.
11. Using salt near the end of preparation heightens the flavors without adding too much sodium.
12. (Per Serving)
13. Calories: 157
14. Total Fat: 3.5g
15. Saturated: 0.5g
16. Trans: 0.0g
17. Polyunsaturated: 1.0g
18. Monounsaturated: 2.0g
19. Cholesterol: 127mg
20. Sodium: 439mg
21. Carbohydrates: 5g
22. Fiber: 2g
23. Sugars: 2g
24. Protein: 25g
25. Dietary Exchanges
26. 1 Vegetable
27. 3 Very Lean Meat

corn oil, garlic, red pepper, shrimp, chicken, snow peas, salt

Taken from www.epicurious.com/recipes/food/views/chicken-and-shrimp-stir-fry-375734 (may not work)