Salmon and Chicken Stir-Fry

Instructions

1. 1

   Slice the chicken breast and salmon fillet into bite-sized pieces.

2. 2

   Peel and thinly slice the carrot. Cut the red bell pepper into strips. Chop the broccoli florets into bite-sized pieces. Mince the garlic and grate the ginger.

3. 3

   In a small bowl, mix together the soy sauce, oyster sauce, and sriracha. Set aside.

4. 4

   Heat the canola oil in a large non-stick skillet or wok over medium-high heat.

5. 5

   Add the chicken pieces and stir-fry for 2-3 minutes until lightly browned but not fully cooked. Remove and set aside.

6. 6

   Add the salmon pieces to the pan and stir-fry for 2 minutes until just cooked through. Remove and set aside with the chicken.

7. 7

   Add the garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.

8. 8

   Add the carrot, broccoli, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

9. 9

   Return the chicken and salmon to the pan. Pour in the sauce mixture and toss everything together. Stir-fry for another 2 minutes until everything is well coated and heated through.

10. 10

    Serve hot, garnished with extra sliced green onions or sesame seeds if desired.