Sweet and Sour Chicken Shrimp Stir Fry

• 2 tablespoons cornstarch
• 1 12 cups cool chicken broth or 1 12 teaspoons chicken bouillon, added to 1 1/2 cups hot water
• 2 tablespoons light syrup or 2 tablespoons dark corn syrup, to taste
• 14 cup soy sauce
• 3 tablespoons red wine vinegar
• 4 tablespoons olive oil, divided
• 1 garlic clove, minced and crushed
• 14-12 teaspoon red pepper flakes
• 1 lb boneless skinless chicken breast, cut into thin strips
• 12 lb large shrimp, cleaned, deveined, cut in half lengthwise
• 14 lb mushroom, sliced (crimini are good!)
• 14 lb snow peas
• 1 small red bell pepper, cut into thin strips
• 12 cup sliced water chestnuts
• 12 cup bamboo shoot

1. In a small bowl, stir together cornstarch, broth, corn syrup, soy sauce and vinegar until smooth; set aside.
2. In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat.
3. Add garlic and red pepper flakes, stirfry for 4-5 minutes or until chicken is no longer pink; remove.
4. Add shrimp and stirfry just until they turn pink, about 3 minutes; remove from skillet.
5. Add and heat remaining 2 tablespoons oil, then add mushrooms and snow peas.
6. Stirfry for 1 minute then add red bell pepper, water chestnuts, and bamboo shoots and stirfry for 1 minute longer.
7. Stir cornstarch mixture you set aside earlier, then add it to skillet - stirring constantly, bring to a boil over medium heat and simmer for 1 minute.
8. Add the cooked chicken and shrimp back to the skillet and cook until heated through.
9. Serve immediately over hot cooked rice.

cornstarch, chicken broth, light syrup, soy sauce, red wine vinegar, olive oil, garlic, red pepper, chicken breast, shrimp, mushroom, snow peas, red bell pepper, water, bamboo shoot

Taken from www.food.com/recipe/sweet-and-sour-chicken-shrimp-stir-fry-43478 (may not work)