Bang Bang Chicken and Shrimp **Keep shrimp and peas FROZEN until ready to cook
Thaw shrimp overnight in refrigerator or about 30 minutes before cooking. Julienne slice zucchini. Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet over medium-high heat. Add shrimp to one side and chicken to the other. Cook shrimp about 3 minutes per side, then remove. Cook chicken 7–10 minutes, turning halfway, until it reaches 165°F; remove and cut into bite-size pieces. In the same skillet, heat 1 Tbsp oil and sauté onion/carrot mixture for 1–2 minutes. Mix cornstarch with ¼ cup water, then stir into broth container. Slowly pour broth mixture into skillet, stirring well. Reduce heat and simmer about 5 minutes, until thickened. Add zucchini, frozen peas, chicken, and shrimp and cook 2–3 minutes, until peas are tender and everything is heated through. Serve over steamed rice and top with green onions, cilantro, and peanuts.