How about a delicious one pan meal bring together juicy nuggets of chicken with succulent shrimp? This is exactly what you’ll get when you make Shrimp and Chicken Skillet. It’s everyone’s favorite type of meal, light prep and light clean up! A satisfying surf and turf meal that won’t have you wanting a nap after dinner. The familiar Asian ingredients lend a freshness to this dish you’ve never experienced. Our robust Orange Ginger sauce soaks into the rice and will have you readying your next forkful. Shrimp and Chicken Skillet is like a stir-fry without the work. Whether it’s date night or a weeknight, this dish checks all the boxes.
1 chicken breast, 1” dice
6 large shrimp, shelled and deveined.
2 tablespoons olive oil
1/2 sweet onion, diced.
3/4 rice, rinsed until water runs clear.
Bulletproof Orange Ginger, 1 Cup
Chicken stock, 1 Cup
Green peas, 1 Cup
Salt and pepper to taste
Lemon slices and parsley for garnish
Warm a large skillet over medium heat, add 2 tablespoons olive oil, add onion, and cook for 3 minutes until translucent.
Add rice to skillet and pour in Orange Ginger and stock. Mix well and bring to a boil. Turn down heat, cover and cook for 10 minutes on low heat.
When most of the fluid has absorbed into the rice, add shrimp, chicken, and peas, cover and cook for another 5 minutes.
Uncover skillet, taste, season with salt and pepper if necessary. If the rice is too loose, cook uncovered for a minute or so to thicken.
Plate and garnish with fresh lemon slices and chopped parsley.
