Copycat TGI Friday's Sizzling Chicken And Shrimp

Name: Copycat TGI Friday's Sizzling Chicken and Shrimp (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1 lb Boneless skinless chicken breasts; 1 tbsp Soy sauce; 1 tsp Cornstarch; 1 lb Large shrimp peeled and deveined; 1/2 cup Orange juice; 1/4 cup Soy sauce; 2 tbsp Brown sugar; 1 tbsp Rice vinegar; 1 tbsp Ketchup; 1 tsp Garlic-minced; 1 tsp Ginger-grated; 1/2 tsp Red pepper flakes; 1 tbsp Cornstarch; 2 tbsp Water; 1 cup Broccoli florets; 1/2 cup Bell pepper-sliced; 1/4 cup Onion-sliced; 2 cups Cooked white rice; 2 tbsp Vegetable oil

⏱1h

👥4

🔥650 cal

Easy

🍽️Asian Fusion

🥗None

A flavorful and satisfying copycat version of the classic TGI Friday's dish, featuring tender chicken and shrimp in a sweet and savory sauce, served with rice and vegetables.

1 lb Boneless skinless chicken breasts

1 tbsp Soy sauce

1 tsp Cornstarch

1 lb Large shrimp peeled and deveined

1/2 cup Orange juice

See all 19 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥650 cal

Easy

🍽️Asian Fusion

🥗None

A flavorful and satisfying copycat version of the classic TGI Friday's dish, featuring tender chicken and shrimp in a sweet and savory sauce, served with rice and vegetables.

#chicken #shrimp #stir-fry #asian-inspired

Instructions

In a bowl, combine Chicken ingredients and marinate for 15 minutes.
In a separate bowl, whisk together all Sauce ingredients until cornstarch is dissolved.
Heat 1 tablespoon Vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Add remaining 1 tablespoon Vegetable oil to the skillet. Add Onion and Bell pepper and cook until slightly softened, about 3 minutes. Add Broccoli and cook for another 2 minutes.
Add Shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
Pour Sauce over the Shrimp and vegetables. Bring to a simmer and cook until sauce thickens, about 1-2 minutes.
Return Chicken to the skillet and toss to coat with sauce.
Serve immediately over Cooked white rice.

Ingredients

Chicken
1 lb 450 g Boneless skinless chicken breasts
1 tbsp 15 mL Soy sauce
1 tsp 5 mL Cornstarch
Shrimp
1 lb 450 g Large shrimp peeled and deveined
Sauce
1/2 cup 120 mL Orange juice
1/4 cup 60 mL Soy sauce
2 tbsp 30 mL Brown sugar
1 tbsp 15 mL Rice vinegar
1 tbsp 15 mL Ketchup
1 tsp 5 mL Garlic-minced
1 tsp 5 mL Ginger-grated
1/2 tsp 2.5 mL Red pepper flakes
1 tbsp 15 mL Cornstarch
2 tbsp 30 mL Water
Vegetables
1 cup 140 g Broccoli florets
1/2 cup 70 g Bell pepper-sliced
1/4 cup 30 g Onion-sliced
Other
2 cups 480 mL Cooked white rice
2 tbsp 30 mL Vegetable oil

Equipment

Large skillet or wok
Bowls
Whisk

Instructions

In a bowl, combine Chicken ingredients and marinate for 15 minutes.
In a separate bowl, whisk together all Sauce ingredients until cornstarch is dissolved.
Heat 1 tablespoon Vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Add remaining 1 tablespoon Vegetable oil to the skillet. Add Onion and Bell pepper and cook until slightly softened, about 3 minutes. Add Broccoli and cook for another 2 minutes.
Add Shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
Pour Sauce over the Shrimp and vegetables. Bring to a simmer and cook until sauce thickens, about 1-2 minutes.
Return Chicken to the skillet and toss to coat with sauce.
Serve immediately over Cooked white rice.

Nutrition per serving

Calories 650