General Tso's Style - Chicken & Shrimp Stir Fry - Mother's Day Feast

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Treat Mom right for Mother’s Day with this General Tso’s inspired Chicken & Shrimp Stir-Fry feast! Party Fowl in the rice, Big Sexy in the sauce, Feather Duster on the veggies, and SOB on the shrimp means every bite is full of #wildflavor.

Rice

Spanish Onion                         1/2 Onion
Whole Grain Brown Rice       8.8oz bag
(microwavable)
Butter                                              2 tbsp

PARTY FOWL 2 TBSP

RICE

1. Slice Spanish onion into thin pieces.

2. Pre-heat small saucepan to medium low heat and add 2 tbsp butter.

3. Once butter has melted, add onions, and cook until onions soften and begin to caramelize.

4. Once onions have softened, add entire package of brown rice, and add water until rice is mostly submerged. Add 2 tbsp Party Fowl (or to taste).

5. Cook until water is absorbed by rice. Remove from heat and set aside.

Sauce

Ginger Root (chopped)               1/2 cup Soy Sauce                                       2 cups
Ginger Ale                                    1/4 cup
Honey                                            1/4 cup
Butter                                              2 tbsp

Big sexy beast rub 4 TBSP

SAUCE

1. Preheat a skillet to medium low heat and add 2tbsp of butter.

2. Once butter has begun to melt, add minced ginger root.

3. Let ginger cook until it begins to soften and caramelize.

4. Add soy sauce, ginger ale, and honey. Add about 4 tbsp Big Sexy Beast Rub (or to taste). Mix thoroughly, taking care to emulsify honey.

5. Simmer sauce mixture and reduce to desired thickness.

Stir-Fry

Sweet Bell Peppers X3 (halves)
(red, yellow, orange)
Broccoli (chopped)                 3 cups
All-Purpose Flour                2 cups
Butter                                        2 tbsp
Bacon Up                                   2 tbsp

Chicken Breast                                 8 oz
Shrimp  (pre-cooked)                      10 oz

Smokey Bayou 2-4 TBSP
FEATHER DUSTER 2 TBSP
StRAIGHT OUTTA THE BAY 2 TBSP

STIR-FRY

1. Slice bell peppers into thin slices.  Chop broccoli into small florets.

2. Remove skin from ginger root and mince into small pieces.

3. Slice chicken into thin scallopini slices. Flatten pieces until they are about 1/4 inch thick.

4. Add 2 cups of flour to a bowl and season with Smokey Bayou (about 2-4 tablespoons, or to taste). Mix flour after seasoning until seasoning is dispersed evenly.

5. Dredge chicken scallopinis in flour until lightly coated.

6. Preheat skillet to medium low heat and add 2tbsp Bacon Up.  

7.  Once Bacon Up has begun to melt and leave off a light amount of smoke, add breaded chicken scallopinis to skillet.  Fry each side until golden brown. Remove chicken and set aside.

8. In a separate skillet, add 2tbsp butter on medium high heat.

9. Once butter has melted, add bell peppers and broccoli.  Season vegetables with about 2 tbsp of Feather Duster (or to taste).

10. Sautee vegetables until they soften and begin to caramelize.

11. Remove vegetables and set aside.

12. In the same skillet, add another 2 tbsp of butter and adjust heat to medium low.

13. Once butter has begun to melt, add pre-cooked shrimp and season with Straight Outta the Bay (about 2 tbsp or to taste).

14. Once shrimp are warmed, remove from heat and set aside.

PLATING

1. Spread rice on platter.

2. Add vegetable mixture on either side of rice spread.

3. Place fried chicken scallopinis along the top of the rice bed. Top chicken slices with shrimp.

4. Dredge chicken and shrimp with sauce and set remainder of sauce on the side in a bowl for dipping.

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THIS RECIPE INCLUDES THESE GREAT HUNTCHEF SEASONINGS!

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