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Aug 19, 2011

Stir Fry Shrimp & Chicken w/ Rice

Large Catering Tray      

 Made this recipe for my granddaughter Olivia's 4th Birthday Party. 
 Everyone kept going back for 2nds, and 3rds, etc.  Hey, I wanted some leftovers!!!

10 Chicken Cutlet cut up into 3 x 3 pieces
40 xlg Shrimp cut in halves
8 cups or 1/2 bag of Kirkland Stir Fry Vegetable Blends. (Bought at Costco.)
 1 1/2 Bottles of Iron Chef Glaze Sauce
 a few drops of Soy Sauce
2 jars of Saucy Susan
4 cups of uncooked White Rice
2 pkgs Sazon Goya 
1 cup grated cheese.
10 Tbs of butter
small onion chopped into small pieces
Olive Oil
Salt, pepper, garlic powder, onion powder.
4 cups of flour or what's needed
6 Eggs beat w/ salt, pepper and Garlic powder

Veggies, Chicken and Shrimp are cooked separately.  After Chicken and Shrimp are cooked then they are sauteed together before adding to rice.  You might think this is a long or difficult recipe but, it really isn't. I cook everything at the same time.  but, I would like to say:
                 Who is responsible for the size of our stove tops!! the burners are wide enough from each other (left to right) but the length between the front burner and back burner are less than 2 inches which makes it impossible to cook with 4 pans at the same time!!  You'd think that after all this time that they would realize this and make the stove tops come out further. Well, enough of me complaining time to cook! Just had to let out my fustration!

1.  Cook Rice as suggested on box but add 1 extra cup of water.  
Add 2 pkgs of Sazon Goya as Soon as you start cooking rice.
When rice is almost done:
Add sm sauteed chopped onion.
Once rice is done. Take off heat and
 Add: 1/2 cup grated cheese and 1/2 jar of Saucy Susan. Mix in well. Cover and when chicken and shrimp are ready Place rice in the bottom of a Large catering tray. 
While rice is cooking prepare Veggies, Chicken and Shrimp:


2.  Place Stir Fry Vegetables in microwave to defrost. approx 5 -7 min.
Place in strainer so excess water can drain out.
In deep frying pan, add 4 tablespoons butter and a Tbs of Olive Oil.
Sautee Veggies with a dash of Soy Sauce, pepper, garlic powder.
Once Veggies are 1/2 way done - 
Add 1/4 cup of Iron Chef Glaze Sauce, 4 Tbs Saucy Susan and 1/4 cup of water. Keep cooking until veggies are done. Keep covered until chicken and shrimp are cooked.

3.  Cook Shrimp
Flour Shrimp and Sautee both sides in Olive Oil with a dash of Salt, pepper and Garlic powder.  Once Shrimp look pink they are done. Place in bowl and start cooking Chicken.

4.  Cook Chicken
Dip Chicken pieces into Egg Batter then Flour. Place in flat cookie tray. Once all is battered cook with little bit of Olive Oil. Cook on Medium heat until both sides are golden brown and throughly cooked. not raw.


Remember that you might have to change oil if it gets too much flour in it because the chicken will burn.  

Chicken and Shrimp final Phase. You will be mixing them together with Iron Chef Glaze Sauce and Saucy Susan. 
 Divide enough Glaze sauce and Saucy Susan for each pan.
5.  Pour Rice in large catering tray and mix in veggies.


6.  In large saute frying pan add 2 tbs of butter a mixture of cooked Chicken and Shrimp, a dash of Soy Sauce,  Iron Chef Glaze Sauce and Saucy Susan.  Over medium heat blend together and cook for a few minutes until the Glaze Sauce is bubbling.  Then pour over Rice and Veggi mix.
Repeat until all Chicken and Shrimp are blended together. 

I like to  mix into the rice the 1st pan of chicken and Shrimp.  the next mixture I like to place on top of the rice so that it looks plentiful. 
My picture doesn't show this b/c I forgot to take a picture before serving it.