Shrimp and Chicken Stir-Fry with Thai Basil and Red Onion
- 1 Tbs Cornstarch
- 2 Tsp Toasted Sesame Oil (Plus Additional if Needed)
- 1/2 Tsp Salt
- 1/2 lb Boneless Chicken Breast - Cut into 1/4" Slices, Then Halved
- 1/2 lb Medium Shrimp - Peeled and Halved Lengthwise, Veins Removed
- 2-1/2 Tbs Fresh Lime Juice
- Grated Zest of One Medium Lemon
- 1 Tbs Soy Sauce
- 5 Tsp Sugar
- 1 Cup Peanut Oil
- 1 Medium Red Onion - Diced
- 1 Tsp Minced Garlic
- 1 Tbs Fresh Ginger - Minced
- 1/2 Cup Tightly Packed Thai Basil Leaves (Sweet Basil May be Substituted)
- 2 Tbs Chopped Roasted Unsalted Peanuts
- Fresh Cilantro Sprigs, For Garnish
- In a small bowl, combine half the cornstarch, 1 teaspoon of the sesame oil and salt. Add chicken, mix and add shrimp. Stir in the remaining cornstarch and sesame oil and reserve. (The mixture will be thick. If it seems too thick, dribble in additional oil.)
- In a small bowl, combine lime juice, lemon zest, soy sauce and sugar.
- In a wok or heavy skillet, heat peanut oil over medium-high heat. When oil is hot, but not smoking, add chicken and shrimp and cook, stirring to separate the pieces. As soon as the pieces become opaque, about 1 minute, remove with a slotted spoon to a colander and drain.
- Remove all but 1/4 cup of the oil from the wok or skillet and heat until very hot. Add onions and cook, stirring until they become transparent, about 3 minutes. Add garlic and ginger, and stir briefly. Turn the heat to high and add reserved chicken and shrimp. Stir in lime juice mixture, bring just to a boil, add basil and remove immediately from heat. Stir in peanuts, garnish with cilantro and serve over hot rice. Stir-fried bok choy is a nice accompaniment.