Pan-fried Shrimp and Chicken Breast

(from Babette de Roziere's Creole cookbook)

You'll need:

Jumbo shrimp, with tails removed (deveined, uncooked, peeled - however many are in a bag at the supermarket)
Chicken (1 pound)
Peanut oil (2 tbsp)
Chervil, chopped (2 sprigs)
Fresh ginger, chopped (2 tsp)
Serrano chiles, cut into thin strips (2)
Red bell pepper, chopped (1)
Green bell pepper, chopped (1)
Balsamic vinegar (2 tbsp)
Fresh lime juice (1 lime)
Salt, black pepper, and sugar (to taste)
Basil leaves (5-6)
Rice (1 cup)

Thinly slice the chicken breast and prep all the ingredients.

Heat the oil in a saucepan. Add the chervil, garlic, ginger, chiles, and peppers and fry over medium heat for about 2 minutes. Then add the balsamic vinegar.

Add the chicken and lime juice right away. Cook for another couple minutes, stirring constantly. Add the shrimp. Add salt and pepper to taste and cook until its all cooked through.

Add a pinch of sugar when you remove it from heat. Garnish with basil leaves, torn up. Serve over rice.