Stir Fry Shrimp and Chicken Recipe

Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons of rice wine, and 2 teaspoons of sesame oil.

Sprinkle with the cornstarch, and mix until evenly combined.

Set aside to marinate for 25 minutes.

Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook for about 5 minutes until the chicken has turned white on the outside and is still a bit pink in the center.

Remove the chicken and wipe the wok clean.

Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown.

Stir in the dried chilis and Szechuan peppercorns. Cook and stir for a few seconds until the peppers begin to darken.

Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar.

Bring to a boil, stir in the chicken, and cook for about 5 minutes more until the peppers are nearly tender, and the chicken is no longer pink in the center.

Stir in the peanuts and green onion until the green onion becomes limp.

Stir in a few drops of sesame oil to serve. Enjoy!