5 tbsp. vegetable oil, divided
5 tsp. soy sauce, divided
3 tsp. cornstarch, divided
2 whole chicken breasts (boneless) skinned, cut into 1 inch pieces
1/2 lb. lg. raw shrimp, cleaned
1/2 c. chicken broth
1/2 tsp. ground ginger
1 med. onion, cut in 1 inch pieces
1 clove garlic, minced
1/2 lb. fresh broccoli, cut in 1 inch pieces
1 lb. snow peas, fresh, keep whole
1/2 c. walnuts, coarsely chopped (may substitute almond sliced)
Hot cooked rice

Mix 1 tbsp. oil, 2 tsp. soy, and 1 tsp. cornstarch in small mixing bowl. Add chicken and shrimp. Stir to coat. Cover and refrigerate about 30 minutes.

Mix chicken broth, ginger, remaining 3 tbsp. soy and remaining 2 tsp. cornstarch in small bowl. Set aside. Heat remaining 4 tbsp. oil in wok. Add meat and stir fry over medium high heat until chicken is no longer pink. I put in chicken 5 minutes before shrimp. Remove meat from wok and set aside. Add onion and garlic and heat until onion is tender.

Add broccoli and snow peas and cook until tender. Add chicken and chicken broth mixture. Cook, stirring constantly, until thickened or might need to add a little water if gets too thick. Stir in nuts and serve with rice.