Shrimp and Chicken Stir-Fry with Thai Basil and Red Onion By Arthur Boehm

adapted from Big Bowl Noodles and Rice, by Bruce Cost and Matt McMillin

(Serves 4)

This irresistible dish is quick to make once the ingredients are assembled. Serve it over rice with stir-fried bok choy on the side.

• 1 tablespoon, cornstarch
• 2 teaspoons, toasted sesame oil, plus additional if needed
• 1/2 teaspoon, salt
• 1/2 pound, boneless chicken breast, cut into 1/4-inch slices, then halved
• 1/2 pound, medium shrimp, peeled and halved lengthwise, veins removed
• 2 1/2 tablespoons, fresh lime juice
• Grated zest of 1 medium lemon
• 1 tablespoon, soy sauce
• 5 teaspoons, sugar
• 1 cup, peanut oil
• 1 medium red onion, diced
• 1 teaspoon, minced garlic
• 1 tablespoon, fresh ginger, minced
• 1/2 cup, tightly packed Thai basil leaves
• 2 tablespoons, chopped roasted unsalted peanuts
• Fresh cilantro sprigs, to 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 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.