Rothschild Chicken Shrimp Stir-Fry



  • 1/2 lb chicken, boneless & skinless, small pieces
  • Salt & pepper to taste
  • 1 TBS vegetable oil
  • 1 tsp garlic, minced
  • 1/2 lb shrimp, cooked
  • 1/2 red bell pepper, julienned
  • 3/4 cup mushrooms, sliced
  • 1/4 red onion, sliced
  • 1/2 cup sugar snap peas
  • 1/4 cup baby corn
  • 2 TBS soy sauce
  • 1/2 cup Robert Rothschild Pineapple Coconut Mango Tequila Sauce
  • 1/2 cup bean sprouts

Season chicken with salt and pepper. Heat wok or rounded saute pan over very high heat. Add oil and then add garlic. Saute for 10 seconds. Add seaoned chicken pieces, stir continuously and cook for 4-5 minutes. Add shrimp and red pepper. Continue stirring vigorously and cook for 1 minute. Add mushrooms, onions, sugar snap peas and baby corn. Continue to stir while cooking – 2 minutes. Add the soy sauce and Robert Rothschild Pineapple Coconut Mango Tequila Sauce and stir to coat all ingredients. Remove from heat and add bean sprouts. Stir and serve.


Share & Print

0 0 100 0

No Comments

Leave a Reply