Remove shrimp from freezer the night before or 30 minutes to defrost. Julienne slice your zucchini. I didn’t prep this because that cut on zucchini would have gotten too soggy. In a large skillet add 1 T. of butter and 1 T. of oil on medium high heat. Let butter melt, then add the shrimp to one side and chicken pieces on the other. Flip shrimp after 3 min. Flip chicken at 5 min. The shrimp will cook for 3 more minutes, then remove. The chicken will cook for about 7-10 minutes, until done. Remove. When cool enough chop into bite size pieces. In the same skillet on medium high heat add 1 T. of oil. Sauté the onion/carrot bag for 1-2 minutes. Stirring well. Mix the cornstarch into ¼ C. of water and mix into the broth container. Slowly pour the broth container into the skillet, stirring well. Turn heat to low, bring the sauce to a simmer and let it thicken, for about 5 minutes. Stir in julienne sliced zucchini, frozen peas, and the chicken and shrimp. Cook until the peas are tender 2-3 minutes. Serve over steamed rice. Top with green onions, cilantro, and peanuts.
