Spring Hill Ranch Chicken and Shrimp Stir-Fry

Ingredients

Serves: 4

3 Tablespoons peanut oil (or canola, or vegetable, or shortening, etc.), divided
1/4 cup water (*not* big city tap water!)
4 cups (about 1 very small head) shredded cabbage
3/4 teaspoon table salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon garlic powder (*not* garlic salt!)
3/4 teaspoon dried thyme (crushed in the palm of your hand to almost a powder)
3/4 teaspoon dried parsley (crushed in the palm of your hand to almost a powder)
1/2 teaspoon paprika
1/2 teaspoon onion powder (*not* onion salt!)
1/4 teaspoon ground cayenne pepper (or more)
4 packaged frozen boneless skinless chicken breasts (about 1 pound), just about thawed
1 pound shrimp (any size), fresh or frozen (pre-cooked is okay, too)

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Preparation method

Prep: 15 mins | Cook: 15 mins

Tip

Garlic *salt* and onion *salt* both contain lots of salt. If you don't have the "powder" forms, just omit the original salt in the recipe. You can always adjust the salt a little later if needed

Make ahead

You can shred the cabbage, chop the chicken and make the spice mix beforehand, storing the cabbage and chicken (and, of course, the shrimp) in the 'fridge until you're ready to start cooking.

Tip

When stir frying, it is almost a necessity to to do all the prep work (chopping, mixing, etc.) before you start cooking. It is amazing how quickly most stir-fry dishes are cooked, so have everything you possibly can ready to cook before you even get the wok/skillet out of the cabinet!