FIVE-SPICE CHICKEN AND SHRIMP

8 ounces fresh or frozen shrimp in shells
3 medium boneless, skinless chicken breast halves (9 oz. total)
2 Tablespoons soy sauce
1/2 teaspoon purchased five-spice powder or Homemade Five-Spice Powder (recipe follows)
FOR THE SAUCE:
1/2 cup water
1/4 cup dry sherry
4 teaspoons cornstarch
1/2 teaspoon instant chicken bouillon granules
FOR THE VEGETABLES:
1 Tablespoon cooking oil
1 clove garlic, minced
3 cups broccoli flowerets
1 medium carrot, thinly bias sliced (1/2 cup)
1/3 cup broken walnuts or sliced almonds, toasted
3 cups hot cooked rice (to serve)

Thaw shrimp, if frozen. Peel and devein shrimp. Cut shrimp in half lengthwise; set aside.

Rinse chicken and pat dry. Cut into 3/4-inch pieces. In a small mixing bowl combine chicken, soy sauce, and five-spice powder; let stand at room temperature for 15 minutes.

TO MAKE THE SAUCE:
In a small bowl stir together the water, dry sherry, cornstarch, and chicken bouillon granules. Set aside.

WHEN READY TO COOK:
Pour cooking oil into a wok or a large skillet. (Add more oil as necessary during cooking). Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds.

Add broccoli and carrot; stir-fry for 3 or 4 minutes or until crisp-tender. Remove the vegetables from the wok.

Add the chicken to the hot wok. Stir-fry for 2 to 3 minutes or till no pink remains. Remove the chicken from the wok.

Add the shrimp to the wok. Stir-fry for 2 to 3 minutes or till shrimp turn pink.

Return the chicken to the wok. Push the chicken and the shrimp from the center of the wok. Stir the sauce. Add the sauce to the center of the wok. Cook and stir until thickened and bubbly.

Return the cooked vegetables to the hot wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more until heated through.

Stir in the walnuts or almonds. Serve immediately over hot cooked rice.

HOMEMADE FIVE-SPICE POWDER

3 Tablespoons ground cinnamon
6 star anise (or 2 teaspoons aniseed)
1 1/2 teaspoons fennel seed
1 1/2 teaspoons whole Szechwan peppers (or whole black peppers)
3/4 teaspoon ground cloves

Combine all ingredients for Five-Spice Powder n a blender container. Cover and blend to a fine powder. Store in a tightly covered container. Makes about 1/3 cup.

Makes 4 servings
Source: Better Homes and Gardens Wok Cuisine: Oriental to American, 1991