A delightful stir-fry combining tender chicken, succulent shrimp, and vibrant vegetables, served over a bed of angel hair pasta.
Prepare the sauce by mixing the chicken broth, soy sauce, cornstarch, and ginger in a small bowl.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Cook the angel hair pasta according to the package instructions, then drain and set aside.
Toss the cooked pasta with a little olive oil to prevent sticking.
Heat a large skillet over medium heat and add a bit of oil. Sauté the green onions and garlic for 1 minute, then remove them from the skillet.
Keep stirring to prevent the garlic from burning.
Add the bell pepper to the skillet and stir-fry for 2 minutes until crisp-tender. Remove from the skillet.
Cut the bell pepper into thin strips for even cooking.
Add the chicken and shrimp to the skillet and stir-fry for 3-4 minutes until the chicken is cooked through and the shrimp are opaque.
Avoid overcooking the shrimp to keep them tender.
Push the chicken and shrimp to the sides of the skillet. Pour the sauce into the center and cook, stirring, until thickened and bubbly.
Stir constantly to prevent the sauce from sticking to the skillet.
Return the vegetables to the skillet and mix everything together to coat with the sauce. Heat through.
Ensure all ingredients are evenly coated with the sauce.
Serve the chicken and shrimp mixture over the cooked pasta. Sprinkle with sesame seeds for garnish.
Serve immediately for the best flavor and texture.
