Shrimp, Chicken and Asparagus Saute

[homecook]

3 T. flour, divided
1/4 tsp. salt
1/4 tsp. pepper
1 lb. b/s chicken breasts, cut into bite size pieces
12+ large shrimp
2 tsp. sesame oil
2 tsp. hot chili sauce
2 tsp. teriyaki sauce
1 cup Ginger ale
1-1/2 tsp. garlic, minced
8 oz. fresh asparagus, trimmed and cut into bite size pieces
2 tsp. scallions, choppedAsparagus can be replaced with your choice of fresh veggie.

Mix 2 T flour, salt and pepper in a zip lock bag. Add chicken; shake to coat.

Heat sesame oil, hot chili sauce and teriyaki sauce in a large nonstick saute pan.

Add the shrimp to skillet; saute 3 – 4 minutes each side, until pink. Remove from skillet.

Add chicken to skillet; saute 5 minutes, or until cooked through. Remove from skillet.

In a cup, mix remaining flour, ginger ale and garlic.

Add asparagus to skillet and saute 1 minute until bright green.

Stir ginger ale mixture, add to pan and cook 1 minute until thickened slightly and asparagus are tender. Add chicken and shrimp back into pan.

Stir in scallions.

Serve over your choice of pasta or rice.

[Mama]

This sounds really good Barb! Have you made it?

[homecook]

I've made it several times Mama. It's really good! I usually serve it over rice.

[Peggy]

That sounds fantastic, thanks!

[homecook]

Your welcome, Peggy!!