Chicken Shrimp Spring Providence Recipe

This is the kinda recipe that you can switch it up a bit, for example, if you are not into one of the veggies listed, substitute something else you like.

CHICKEN SHRIMP SPRING PROVIDENCE

1 Red Sweet Pepper
1 Green Sweet Pepper
1 Yellow Sweet Pepper
1 Orange Sweet Pepper
6 Chicken Thighs (Boneless/Skinless/Fat Trimmed off)
16 Jumbo Shrimp
Snow Peas
Bok Choy
4 Zucchini
1 Sweet Onion (Spanish)
1 Whole Broccoli (Crown & Stock)
1 Tbsp Olive Oil
1/4 Cup Water
1 & 1/2 Tbsp Providence Herb
4 TBSP San-J Lite Tamari Sauce (Soy Sauce) *THIS ONE ONLY*

Wash and cut all the veggies in a bowl and set aside.

Wash and trim ALL fat off the chicken thighs and pat dry with paper towels.  Cut up into either chunks or strips and place in a very large skillet.

Add water, Tamari Sauce, olive oil and 1/2 Tbsp Providence Herb and cook on medium heat, covered.

Once the chicken is cooked,  add all the other ingredients, including 1 Tbsp of Providence Herb and cook for 12 min, covered on medium heat, turning several times.  The veggies should still be crunchy.

Serves 4 -- Calories Per Serving: 340