Chicken And Scallop Stir Fry - cooking recipe

Ingredients

For Sauce
1/4 cup soya sauce
2 tablespoons lemon juice
2 tablespoons white vinegar
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon smooth peanut butter
1/2 teaspoon ginger
2 garlic cloves, minced
1/2 teaspoon black pepper
1 tablespoon flour
1 (454 g) bag scallops
For Chicken
2 chicken breasts, diced
1 tablespoon Worcestershire sauce
2 teaspoons salt and pepper, each
Vegetables
1 red bell pepper, chopped julienne
1 onion, chopped
8 green beans, end trimmed and cut in halves
1 celery, diagonally cut
2 medium carrots, diagonally cut
1/2 cup zucchini, cut into thin strips
1 -2 tablespoon sesame oil (very important for flavor)
6 -8 cups hot cooked rice or 6 -8 cups rice noodles

Preparation

Clean and chop all your vegetables, place in bowl and set aside.
Rinse and drain scallops. (NOTE: Put rice in rice cooker or start to soak noodles about now to have everything ready at one time).
Mix all of sauce ingredients until a nice constancy. Divide and place half in medium sized bowl, add scallops stirring until coated.Set aside to marinate.
Chop meat if not already done and place in separate bowl, sprinkle with salt and pepper and pour over Worcestershire sauce; let stand about 2 minutes.
Heat oil in wok or similar pan. Cook chicken till half way done about 5 minutes.
Add scallops continue cooking for about 3-4 minutes until throughly cooked but not overdone!
Remove meat and set aside. Add vegetables to wok and add remaining sauce. Stir Fry about 5 minutes until tender-crisp. Return meat and heat through.
Serve over your rice or rice noodles!