chicken and shrimp stir fry recipe

Written ByJenny Smyth Posted on
chicken and shrimp stir fry recipe
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The Best chicken and shrimp stir fry recipe

I’ve been making this chicken and shrimp stir fry recipe for years, and it’s always a crowd-pleaser. My family loves it because it’s quick, easy, and packed with nutrients.

The best part is that you can make it with just a few ingredients, most of which you likely have on hand. I like to serve it over rice or noodles for a complete meal.

The flavors are so good that you’ll want to make it again and again. This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special event.

It’s also a great way to get your kids to eat more vegetables – they’ll be so busy enjoying the stir-fry that they won’t even notice they’re eating broccoli! The key to this recipe is using high-quality ingredients and cooking the chicken and shrimp just until they’re done.

You don’t want to overcook them, or they’ll be tough and dry. This recipe is also great for leftovers – simply store any remaining stir-fry in the fridge for up to three days and reheat it when you’re ready for another meal.

Chicken and Shrimp Stir Fry

Chicken and Shrimp Stir Fry

4.7 from 1163 votes

A quick and flavorful stir fry combining tender chicken and succulent shrimp with crisp vegetables in a savory sauce. Perfect for a weeknight dinner, this dish comes together in minutes and pairs beautifully with steamed rice.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stir Fry

8 oz boneless skinless chicken breast, thinly sliced
8 oz raw shrimp, peeled and deveined
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

For the Sauce

3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water

👨‍🍳Directions

1In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, and water until smooth.
2Set the sauce aside.
3Heat 1 tablespoon of vegetable oil in a large wok over high heat until shimmering.
4Add the sliced chicken and cook for 3 to 4 minutes, stirring frequently, until golden brown and cooked through.
5Transfer the chicken to a plate.
6Add the remaining 1 tablespoon of oil to the wok over high heat.
7Add the shrimp and cook for 2 to 3 minutes, stirring occasionally, until pink and opaque.
8Remove the shrimp to the same plate as the chicken.
9Add the bell peppers, broccoli, and carrot to the wok over high heat.
10Stir fry for 3 to 4 minutes until the vegetables are tender-crisp and bright in color.
11Add the garlic and ginger and cook for 30 seconds until fragrant.
12Return the chicken and shrimp to the wok.
13Pour the sauce over the ingredients and toss everything together over high heat for 1 to 2 minutes until the sauce thickens and coats the meat and vegetables evenly.
14Serve immediately over steamed rice.

🔧Equipment

Large wok or skillet
Cutting board
Chef’s knife
Small bowl
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 180mg🧂Sodium: 950mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For extra heat, add a pinch of red pepper flakes with the garlic. You can substitute any vegetables you have on hand, such as snap peas or mushrooms.

Watch Video Of How Chicken and Shrimp Stir Fry Works

This chicken and shrimp stir fry recipe is always a good idea for any occasion. It’s quick, easy, and packed with nutrients.

My family loves it because it’s flavorful and fun to eat. You can serve it over rice or noodles for a complete meal.

This recipe is also great for leftovers – simply store any remaining stir-fry in the fridge for up to three days and reheat it when you’re ready for another meal.

❓ Frequently Asked Questions About Chicken and Shrimp Stir Fry

Q: What type of protein should I use in this recipe?

For this recipe, I recommend using boneless, skinless chicken breasts and large shrimp. You can also use other types of protein like beef or pork if you prefer.

Q: Can I use frozen shrimp in this recipe?

Yes, you can use frozen shrimp in this recipe. Just thaw them first before using.

Q: How do I store leftover stir-fry?

You can store leftover stir-fry in an airtight container in the fridge for up to three days. Reheat it when you’re ready for another meal.

Q: Can I make this recipe with gluten-free soy sauce?

Yes, you can make this recipe with gluten-free soy sauce if you need to avoid gluten.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken and shrimp, so it’s not suitable for vegetarians.

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