From Chinese New Year to Your Dinner Plate

Chinese New Year has always brought back some special memories for me. When I worked in the schools, we celebrated with the kids by bringing in performers — a colorful dancing dragon weaving through the crowd, energetic drummers filling the room with sound, and acrobats who had everyone watching in amazement. It was such an awesome experience for them, and honestly just as fun to witness their excitement.

I didn’t attend a full celebration myself until the following year when we decided to head to Hunan’s. That’s when I realized just how big of an event it really is — the parking lot was overflowing, and we had to park quite a ways away and walk just to see any of the festivities. It was absolutely worth experiencing at least once, but I definitely learned a lesson: get there early and reserve a table! As it turned out, the restaurant was fully booked, and we ended up eating at the place next door instead.

Those experiences stayed with me, and recently I’ve been inspired to spend some time experimenting in my own kitchen. Over the past month, I’ve been trying out Asian-inspired dishes and discovering just how approachable they can be to make at home. One that really stood out was this Shrimp and Chicken Stir Fry. It came together quickly in one pan, tasted fantastic, and was a pleasant surprise for all of us. Even better, it’s lighter and healthier than many of the takeout favorites we gravitate toward — no frying or heavy breading, just fresh ingredients and flavor.

If you’re looking for something simple, satisfying, and weeknight-friendly, this dish is a great place to start.

Shrimp and Chicken Stir Fry- Serves 3-4

Ingredients:

1lb chicken, cut into bite sized pieces

8-12 oz shrimp, peeled and deveined

2 Tbsp sesame oil or olive oil

2 cloves garlic, minced

1 Tbsp fresh ginger, grated (1/4 tsp, powdered ginger)

1 bell pepper, sliced and chopped

1 small head of broccoli (frozen florets)

1 carrot, sliced

1 zucchini or bok choy

6-8 oz of sliced mushrooms

Sauce:

2 Tbsp low sodium soy sauce

1 tsp honey

2-3 Tbsp water or low sodium chicken broth

1/4 tsp Chinese five spice powder

1/2 tsp chili flakes

1½ cups uncooked rice → yields about 4–5 cups cooked rice (long grain white rice or brown rice for healthier approach)

Instructions:

1. Prep everything first. Slice chicken and veggies, mix sauce ingredients in a small bowl.

2. Boil water for your rice and cook according to instructions on package.

3. Heat oil in a large pan or wok over medium-high heat. Add chicken and spread it out. Stir and cook until it is done. Remove to a plate.

4. If you are wanting to also add shrimp to the stirfry, heat oil in the same pan or wok over medium-high heat and cook for about 1-2 minutes, per side. They’re done when they turn pink and opaque and curl into a loose “C” shape. Remove to a plate.

5. In the same pan, add a little more oil if needed. Add garlic and ginger (about 30 seconds). Toss in vegetables and stir fry for about 3-5 minutes, more time if you like them to be tender.

6. Return chicken to the pan. Pour in the sauce. Toss and simmer for about 3-5 minutes until glossy. ( The last 1-2 minutes, add the shrimp)

7. Taste and Adjust. Add a little of water if too salty.

8. Serve with about a cup of cooked rice per person.