Chicken & shrimp vegetable stir-fry

Ingredients

• 1 boneless skinless chicken breast
• 1 cup frozen shrimp
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp peanut oil
• 1 tbsp sesame seed oil
• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1/2 cup match stick carrots
• 1/2 cup red bell pepper, diced
• 1/2 cup water chestnuts, drained
• 4 baby corn, chopped
• 2  green onions, diced
• 2 tbsp Teriyaki Sauce
• 2 tbsp Soy Sauce
• 2 tbsp hoison sauce
• 1 tsp fish sauce
• 2 tbsp cornstarch
• 1 1/2 cups College Inn Chicken Broth 99% Fat Free
• 1/8 tsp red pepper flake

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Preparation

• Pre-heat your wok on medium-high.
• Add peanut and sesame oil, minced garlic and ginger, and cook for one minute. Add chicken to the mixture stirring continuously until it's cooked almost 75% through. Add 1/2 cup of chicken broth, broccoli, mushrooms, carrots, and red bell pepper.
• Mix around and cover for 3- 5 minutes with lid on so that the veggies can steam. Add the shrimp, water chestnuts, and baby corn to the dish; mix around and cook an additional 2-4 minutes.
• In a bowl, blend remaining 1 cup of broth, teriyaki sauce, soy sauce, hoison sauce, fish sauce, cornstarch and red pepper flakes. Add the blended mixture to the wok, and stir. The sauce mixture will eventually start to thicken up.
• Plate stir-fry and sprinkle with diced green onions.