Directions:
- In a large bowl combine the cornstarch and beaten eggs. Mix well to create a batter. Add the shrimp and chicken and coat well.
- In a small bowl combine rice vinegar, soy sauce, sugar, the white parts of the scallion, and cornstarch. Mix well and set aside.
- Add oil to wok and heat to 375 degrees. Add shrimp and chicken to the wok in batches and cook untill shrimp are white and chicken is not pink. Remove with a slotted spoon and set aside.
- Add crushed red peppers to the oil remaining in the wok and stir fry for about 30 seconds. Return the shrimp and chicken to the wok and stir fry for a minute or two.
- Add sauce mixture to the wok and stir until the sauce becomes thickened and coats the shrimp well. Garnish with the green parts of the scallions.
- Serve with broccoli and white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 515.01 Kcal (2156 kJ) | ||
| Calories from fat | 208.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.14g | 36% | |
|---|---|---|---|
| Cholesterol | 178.88mg | 60% | |
| Sodium | 1635.78mg | 68% | |
| Potassium | 259.51mg | 6% | |
| Total Carbs | 57.85g | 19% | |
| Sugars | 14.52g | 58% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 19.61g | 39% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 53.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 204.38 Kcal (856 kJ) | ||
| Calories from fat | 82.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 36% | |
|---|---|---|---|
| Cholesterol | 70.99mg | 60% | |
| Sodium | 649.15mg | 68% | |
| Potassium | 102.99mg | 6% | |
| Total Carbs | 22.96g | 19% | |
| Sugars | 5.76g | 58% | |
| Dietary Fiber | 1.01g | 10% | |
| Protein | 7.78g | 39% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.8mg | 12% | |
| Calcium | 21.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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