Applebee's Honey Pepper Chicken And Shrimp

Name: Applebee's Honey Pepper Chicken and Shrimp (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1.5 lbs Organic free-range chicken thighs-cut into 1 inch pieces; 1 tbsp Avocado oil; 1 tsp Sea salt; 1/2 tsp Sichuan peppercorns-finely ground; 1 lb Wild-caught jumbo shrimp-peeled and deveined; 1 tbsp Tapioca starch; 1/2 cup Manuka honey; 1/4 cup Tamari; 2 tbsp Mirin; 1 tbsp Gochujang; 4 cloves Garlic-minced; 1.5 tbsp Ginger-grated; 2 tbsp Arrowroot powder; 4 tbsp Homemade chicken stock; 2 tbsp Black sesame seeds-toasted; 3 Green onions-thinly sliced; 1 tsp Yuzu zest

⏱1h 15m

👥4

🔥800 cal

Hard

🍽️Asian Fusion

A premium rendition of the dish, utilizing high-quality ingredients and a refined cooking technique for a restaurant-quality experience.

1.5 lbs Organic free-range chicken thighs-cut into 1 inch pieces

1 tbsp Avocado oil

1 tsp Sea salt

1/2 tsp Sichuan peppercorns-finely ground

1 lb Wild-caught jumbo shrimp-peeled and deveined

See all 17 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥800 cal

Hard

🍽️Asian Fusion

A premium rendition of the dish, utilizing high-quality ingredients and a refined cooking technique for a restaurant-quality experience.

#Chicken #Shrimp #Honey #Spicy #Stir-fry

Instructions

Marinate the Chicken with Avocado oil, Sea salt, and Sichuan peppercorns for at least 30 minutes.
Toss the Shrimp with Tapioca starch.
Heat a carbon steel wok over high heat until smoking. Add the chicken and stir-fry until browned and cooked through, about 4-5 minutes. Remove from wok and set aside.
Add the Shrimp to the wok and stir-fry until pink and opaque, about 2-3 minutes. Remove from wok and set aside.
In a small bowl, whisk together all Sauce ingredients until smooth.
Pour the Sauce into the wok and bring to a rapid simmer, stirring constantly until thickened and glossy, about 1-2 minutes.
Return the Chicken and Shrimp to the wok and toss to coat with the Sauce.
Garnish with Black sesame seeds, Green onions, and Yuzu zest. Serve immediately with steamed jasmine rice.

Ingredients

1.5 lbs 680 g Organic free-range chicken thighs-cut into 1 inch pieces
1 tbsp 15 mL Avocado oil
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Sichuan peppercorns-finely ground
1 lb 450 g Wild-caught jumbo shrimp-peeled and deveined
1 tbsp 15 mL Tapioca starch
1/2 cup 120 mL Manuka honey
1/4 cup 60 mL Tamari
2 tbsp 30 mL Mirin
1 tbsp 15 mL Gochujang
4 cloves 12 g Garlic-minced
1.5 tbsp 22.5 mL Ginger-grated
2 tbsp 30 mL Arrowroot powder
4 tbsp 60 mL Homemade chicken stock
2 tbsp 30 mL Black sesame seeds-toasted
3 3 Green onions-thinly sliced
1 tsp 5 mL Yuzu zest

Equipment

Carbon steel wok
Mixing bowls
Whisk

Instructions

Marinate the Chicken with Avocado oil, Sea salt, and Sichuan peppercorns for at least 30 minutes.
Toss the Shrimp with Tapioca starch.
Heat a carbon steel wok over high heat until smoking. Add the chicken and stir-fry until browned and cooked through, about 4-5 minutes. Remove from wok and set aside.
Add the Shrimp to the wok and stir-fry until pink and opaque, about 2-3 minutes. Remove from wok and set aside.
In a small bowl, whisk together all Sauce ingredients until smooth.
Pour the Sauce into the wok and bring to a rapid simmer, stirring constantly until thickened and glossy, about 1-2 minutes.
Return the Chicken and Shrimp to the wok and toss to coat with the Sauce.
Garnish with Black sesame seeds, Green onions, and Yuzu zest. Serve immediately with steamed jasmine rice.

Nutrition per serving

Calories 800

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Applebee's Honey Pepper Chicken And Shrimp

Applebee's Honey Pepper Chicken And Shrimp

Ratings & Reviews

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