Quick Asian Stir-Fried Seafood and Chicken Medley

1.In a medium bowl, combine the sliced chicken, fish pieces, and shrimp. Add 1 tbsp soy sauce and 1 tsp cornstarch. Toss gently to coat and set aside for 10 minutes.

2.Prepare the sauce by whisking together the oyster sauce, 3 tbsp soy sauce, rice vinegar, brown sugar, 1 tsp sesame oil, and chicken broth in a small bowl. Set aside.

3.Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the marinated seafood and chicken mixture. Stir-fry for 3-4 minutes until the chicken is mostly cooked and the shrimp are pink. Remove the protein mixture from the wok and set aside.

4.Add 1 tbsp sesame oil to the same wok. Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.

5.Add the sliced sausage and stir-fry for 1 minute. Then add the harder vegetables: broccoli florets and julienned carrots. Stir-fry for 2 minutes.

6.Add the red bell pepper, snow peas, and mushrooms. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

7.Pour the prepared sauce mixture over the vegetables and bring to a simmer. Cook for 1 minute, allowing the flavors to meld.

8.Return the cooked seafood and chicken mixture to the wok. Stir everything together.

9.Whisk the cornstarch slurry again and pour it into the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens and coats all the ingredients evenly.

10.Remove from heat. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice.