8 ounces shrimp, peeled and deveined
8 ounces boneless, skinless chicken breast or thigh, sliced into thin strips
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 cup broccoli florets
1 bell pepper, sliced
1 carrot, julienned
½ cup snow peas
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon cornstarch (mixed with 2 tablespoons water)
Salt and pepper to taste
Cooked rice or noodles for serving
In a bowl, marinate the shrimp and chicken with 1 tablespoon of soy sauce and a pinch of black pepper. Set aside for about 10-15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated shrimp and chicken to the skillet and stir-fry until they are almost cooked through. Remove them from the skillet and set aside.
In the same skillet, add another tablespoon of oil if needed. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
Add the broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry for 3-4 minutes or until the vegetables are crisp-tender.
Return the cooked shrimp and chicken to the skillet with the vegetables.
In a small bowl, mix the remaining soy sauce, oyster sauce (if using), and the cornstarch mixture. Pour this sauce over the shrimp, chicken, and vegetables in the skillet.
Stir everything together and let it cook for an additional 1-2 minutes until the sauce thickens and coats the ingredients.
Season with salt and pepper to taste.
Serve the shrimp and chicken stir-fry hot over cooked rice or noodles.