Angry Family

Angry Family has plenty of garlic and some red pepper flakes so it seemed only appropriate to give it a rather provocative name like Angry Family. Angry Family is my healthier version of the famous Chinese dish named Happy Family because it is loaded with shrimp and chicken but has none of the cholesterol laden beef in it. It is also rich in vitamins, thanks to all the stir-fried vegetables and with the rice noodles, it is also gluten-free. This dish is sure to please your family!

Ingredients:

  • 1 pound of boneless, skinless chicken breast, sliced thinly
  • 1 pound of cleaned, deveined, cooked shrimp with tails removed
  • 8 gloves of garlic, peeled and minced
  • 4 cups roughly chopped vegetables (onion, green/yellow/red sweet peppers, snap peas, zucchini, celery, etc.)
  • 1 cup shredded green cabbage
  • 1 teaspoon red pepper chili flakes
  • 2 tablespoons vegetable oil, divided in half
  • 1 cup chicken or vegetable broth
  • 1/4 cup soy sauce (can use low sodium version)
  • 2 tablespoons corn starch
  • 12 ounce package of rice noodles, cooked according to package directions
  • 1/2 cup of sliced green onion, divided in half

First, using medium high heat, add 1 tablespoon of vegetable oil to a large frying pan.

Angry Family 1

Add chicken and saute until almost golden.

Angry Family 2

As chicken turns golden, add garlic and continue sautéing another 2 minutes.

Angry Family 3

Next, add the shrimp, stirring to mix well and to heat the shrimp thoroughly. Lower the heat to medium.

Angry Family 7

Next, mix together the corn starch, soy sauce and chicken (or vegetable) broth in a small bowl.

Angry Family 8

Add the corn starch mixture and half of the sliced green onions to the shrimp and chicken mixture. Stir constantly over medium heat until the mixture thickens, about 2 minutes. After it starts to bubble, cook for another minute and then reduce heat to low.

Angry Family 9

The sauce is almost opaque after it thickens.

Angry Family 4

Make sure all your veggies are clean, sliced, chopped and ready to go. Get another large skillet, add the remaining tablespoon of vegetable oil.

Angry Family 5

Over medium high heat, add the chopped vegetables to the large skillet. Clear an opening in the center of the pan and add the crushed red pepper flakes and let them toast for a minute to release their flavor. Mix and continue stir-frying the vegetables.

Angry Family 6

After several minutes, add the shredded cabbage and continue stir frying until all the vegetables are crisp tender.

Angry Family 10

Add the shrimp and chicken mixture to the vegetable mixture and stir.

Angry Family 11

Lastly, add the cooked rice noodles and mix well. Sprinkle the rest of the sliced green onions on top and serve. Enjoy!

Angry Family

 

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Angry Family
2016-01-08 18:13:30
Angry Family has plenty of garlic and some red pepper flakes so it seemed only appropriate to give it a rather provocative name like Angry Family. Angry Family is my healthier version of the famous Chinese dish named Happy Family because it is loaded with shrimp and chicken but has none of the cholesterol laden beef in it. It is also rich in vitamins, thanks to all the stir-fried vegetables and with the rice noodles, it is also gluten-free. This dish is sure to please your family!
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Ingredients
  1. • 1 pound of boneless, skinless chicken breast, sliced very thinly
  2. • 1 pound of cleaned, deveined, cooked shrimp with tails removed
  3. • 8 gloves of garlic, peeled and minced
  4. • 4 cups roughly chopped vegetables (onion, green/yellow/red sweet peppers, snap peas, zucchini, celery, etc.)
  5. • 1 cup shredded green cabbage
  6. • 1 teaspoon red pepper chili flakes
  7. • 2 tablespoons vegetable oil, divided in half
  8. • 1 cup chicken or vegetable broth
  9. • 1/4 cup soy sauce (can use low sodium version)
  10. • 2 tablespoons corn starch
  11. • 12 ounce package of rice noodles, cooked according to package directions
  12. • 1/2 cup of sliced green onion
Instructions
  1. First, using medium high heat, add 1 tablespoon of vegetable oil to large frying pan.
  2. Add chicken and saute until almost golden.
  3. As chicken turns golden, add garlic and continue sautéing another 2 minutes.
  4. Next, add the shrimp, stirring to mix well and to heat the shrimp thoroughly. Lower the heat to medium.
  5. Next, mix together the corn starch, soy sauce and chicken (or vegetable) broth in a small bowl.
  6. Add the corn starch mixture and half of the sliced green onions to the shrimp and chicken mixture. Stir constantly over medium heat until the mixture thickens, about 2 minutes. After it starts to bubble, cook for another minute and then reduce heat to low.
  7. Get another large skillet, add the remaining tablespoon of vegetable oil.
  8. Over medium high heat, add the chopped vegetables to the large skillet. Clear an opening in the center of the pan and add the crushed red chili flakes and let them toast for a minute to release their flavor. Mix and continue stir-frying the vegetables.
  9. After several minutes, add the shredded cabbage and continue stir frying until all the vegetables are crisp tender.
  10. Add the shrimp and chicken mixture to the vegetable mixture and stir.
  11. Lastly, add the cooked rice noodles and mix well. Sprinkle the rest of the sliced green onions on top and serve. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/
 

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