chicken and shrimp recipe

Written ByJenny Smyth Posted on
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The Best chicken and shrimp recipe

I’ve been making this chicken and shrimp recipe for years, and it’s always a hit with my family. The combination of tender chicken and succulent shrimp in a flavorful sauce is a winner in our household.

I love how this dish comes together – the key is to use fresh ingredients and to cook the shrimp just until they’re pink and still slightly tender. This recipe is perfect for a weeknight dinner or for a special occasion like a holiday party.

It’s also great for meal prep, as you can cook the chicken and shrimp ahead of time and then assemble the dish just before serving. Plus, it’s relatively healthy compared to other fried seafood dishes, thanks to the use of olive oil and herbs instead of butter or heavy cream.

My kids are always asking for seconds, and my husband raves about the flavors. I’ve even served this dish at potlucks and family gatherings, where it’s always been a crowd-pleaser.

In fact, I’ve had friends ask me for the recipe multiple times – which is why I’m excited to share it with you all here today. Whether you’re looking for a quick and easy dinner solution or a show-stopping dish for your next dinner party, this chicken and shrimp recipe is sure to impress.

Chicken and Shrimp Stir-Fry

4.7 from 1584 votes

A flavorful stir-fry combining tender chicken and succulent shrimp with colorful vegetables. This dish is perfect for a quick and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Protein

1 lb boneless, skinless chicken breasts
1 lb shrimp, peeled and deveined

Vegetables

1 bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 tbsp grated ginger

Sauce

3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp water
1 tsp sesame oil
1 tsp sugar
1/2 tsp red pepper flakes

For Cooking

2 tbsp vegetable oil

👨‍🍳Directions

1Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
2Add chicken breasts and cook until browned and cooked through, about 6-7 minutes per side.
3Remove chicken from skillet and set aside.
4In the same skillet, add remaining 1 tablespoon of vegetable oil.
5Add bell pepper and onion, cooking until softened and slightly caramelized, about 5 minutes.
6Add minced garlic and grated ginger to the skillet, cooking for an additional 1 minute until fragrant.
7In a small bowl, mix soy sauce, oyster sauce, cornstarch, water, sesame oil, sugar, and red pepper flakes to create the sauce.
8Pour the sauce into the skillet and stir well to combine with the vegetables.
9Add shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.
10Stir frequently to ensure even cooking.
11Slice the cooked chicken into thin strips and add it back to the skillet.
12Stir everything together, ensuring the chicken and shrimp are well coated in the sauce.
13Cook for an additional 2 minutes until everything is heated through.
14Serve the chicken and shrimp stir-fry hot over steamed rice or noodles.
15Garnish with chopped green onions if desired.

🔧Equipment

Large skillet
Spatula
Bowl for sauce

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2.5g❤️Cholesterol: 145mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: Adjust the red pepper flakes to taste for more or less heat. You can also add other vegetables like broccoli or snap peas for extra nutrition.

This chicken and shrimp recipe is always a good idea – whether you’re looking for a quick weeknight dinner or a show-stopping dish for your next family gathering. One of my favorite things about this recipe is how easily it reheats – simply place it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.

You can also serve it straight from the skillet if you prefer – either way, it’s sure to please! And don’t worry if you have any leftovers; they’ll keep in an airtight container in the fridge for up to 3 days.

❓ Frequently Asked Questions About Chicken and Shrimp Stir-Fry

Q: What type of chicken should I use?

I recommend using boneless, skinless chicken breasts for this recipe. You can also use thighs if you prefer a slightly darker meat.

Q: Can I substitute the shrimp with other seafood?

You can definitely experiment with other types of seafood in this recipe! Just keep in mind that some may require adjustments to cooking time.

Q: How do I ensure that the chicken cooks evenly?

Make sure to cut the chicken into similar-sized pieces so they cook at the same rate.

Q: Can I make this recipe in advance?

You can prepare the ingredients ahead of time, but be sure to cook the chicken and shrimp just before assembling the dish.

Q: What’s the best way to store leftovers?

Store any leftover chicken or shrimp in an airtight container in the fridge for up to 3 days.

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