Stir Fry Shrimp & Chicken w/ Rice

 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!!!

Ingredients:  cut recipe in half to serve dinner for 5-7 people

Recipe below for a full size catering tray

10 Chicken boneless thighs - 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 - General Tso

 a few drops of Soy Sauce

2 jars of Saucy Susan

4 cups of uncooked White Rice

2 pkgs Sazon Goya 

1 can small peas.

1 cup grated cheese.

10 Tbs of butter

small onion chopped into small pieces

Olive Oil

Salt, pepper, garlic powder.

4 cups of flour or what's needed

6 Eggs beat w/ salt, pepper and Garlic powder

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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 sauteed chopped onion.

Once rice is done. Take off heat and

 Add: 1 can small peas, 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. 

                          

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.

Last Step:        In frying pan. 

1.  2 TBS Butter, 1 TBS olive Oil 
2. Add Chicken and Shrimp. (place just enough in frying pan for 1 layer. as shown below.
3. Add Gen'l Tso Sauce mix in
4. Add Saucy Susan Mix in
5. cook for only 1 - 2 minutes enough to combine all ingredients with the Sauces.

butter     and add Gen'l Tso                                                                        


  

 mix in saucy susan                                Keep cooking until all mixed in.

 Place rice on bottom of pan.

Add shrimp, chicken and veggies on top.