Ingredients

• 1.5 cups seafood stock or chicken stock
• 2 teaspoons sugar
• 1 tablespoon Sriracha
• 0.25 cups soy sauce
• 0.5 teaspoons ginger
• 0.5 teaspoons granulated garlic
• 0.5 teaspoons white pepper
• salt to taste
• 2 tablespoons cornstarch

Instructions

1. 1 Stir stock, sugar, Sriracha, soy sauce, ginger, granulated garlic, white pepper, and salt together in a small bowl for the sauce. Whisk in cornstarch until no lumps remain; set aside.
2. 2 Pat chicken strips dry with paper towels.
3. 3 Heat oil over medium-high heat in a large skillet or wok until oil shimmers. Add chicken and cook, stirring continually, until chicken is no longer pink at the center and juices run clear, 2 to 3 minutes. Place chicken on a plate; set aside.
4. 4 To the same pan, add onions, celery, mushrooms, bell peppers, snow peas, and broccoli florets, and cook, stirring frequently, until vegetables are barely tender, 2 to 4 minutes. Return chicken to pan.
5. 5 Stir sauce well, and slowly pour over chicken and veggies. Add shrimp; fully submerge shrimp in liquid.
6. 6 Bring to a boil and cook, stirring frequently, until shrimp turns pink, opaque, and curls into a "C" shape, 3 to 5 minutes. Add sesame oil to taste. Give the skillet mixture a final stir, and garnish with sliced scallions and sesame seeds.

Nutrition per serving