chicken and shrimp stir fry recipe
The Best chicken and shrimp stir fry recipe
Chicken and shrimp stir fry is one of those simple meals that just feels like a hug for my family. There’s something about the way the flavors dance together—bright, zesty, and just a little bit sweet—that makes it feel fresh even when it’s cooked in bulk. I started making it a few years back when my kids were still picky eaters, and I wanted something quick, colorful, and full of protein that they’d actually eat. At first, they’d take a bite and say, “Uh, yeah, that’s good,” but then they’d come back for seconds, and before you know it, the whole plate was gone. Now, it’s one of their favorites, especially when we’re in a rush but still want something satisfying. It’s that kind of dish that doesn’t demand perfection—just a little heat, a little crunch, and a little bit of that sweet-and-sour punch that makes it irresistible.
I love this recipe because it’s so versatile. You can make it for a casual weeknight dinner or turn it into a bigger spread for a game day at the house. The shrimp and chicken cook fast, so it’s always ready in under twenty minutes, and the veggies—bell peppers, snap peas, and carrots—add texture and nutrients without taking over the meal. My kids don’t always get their vegetables, but stir fry sneaks them in so subtly that they don’t even notice. Plus, it’s packed with protein and fiber, which keeps everyone full longer than a bowl of pasta or a sandwich ever could. I also love how it’s easy to customize. Swap out the shrimp for tofu if you’re watching your intake, or add some extra garlic or ginger if you want to boost the flavor. It’s simple enough that even if I’m tired, I can throw it together without stress, but it still feels special because it’s made with love. And honestly? There’s nothing like the smell of garlic and soy sauce wafting through the kitchen on a cold day—it’s comforting in the best way.
Garlic-Lemon Chicken and Shrimp Stir Fry
A flavorful and quick stir fry featuring tender chicken and succulent shrimp in a zesty garlic-lemon sauce with fresh vegetables. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless chicken breast, sliced
- 1 lb large shrimp, peeled and deveined
- 2 cups bell peppers, sliced
- 1 large onion, sliced
- 2 cups broccoli florets
- 1 cup snap peas
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 1 tbsp cornstarch
- 1/2 cup water
- 1/2 cup chicken broth
- 1 tbsp sriracha (optional)
- 2 tbsp vegetable oil (divided)
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds
👨🍳Directions
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1 In a small bowl, mix soy sauce, rice vinegar, garlic, honey, sesame oil, ginger, cornstarch, water, and chicken broth to form the sauce. Set aside.
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2 In a large skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat. Add chicken and cook until no longer pink (about 5-6 minutes). Remove chicken and set aside.
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3 In the same skillet, add a bit more oil if needed, then sauté onion for 2 minutes. Add bell peppers, broccoli, and snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
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4 In a separate pan, heat 1 tbsp oil over high heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
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5 Return chicken to the skillet with vegetables, add the sauce, and stir to coat everything evenly. Cook for 2-3 minutes until sauce thickens slightly.
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6 Add shrimp back into the skillet, stir-fry for 1 minute more. Garnish with cilantro and sesame seeds. Serve hot with steamed rice.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic-Lemon Chicken and Shrimp Stir Fry Works
This chicken and shrimp stir fry recipe is always a solid choice for any occasion because it’s quick to make while still feeling special—no fuss, just flavor. It’s perfect for family gatherings because it lets everyone customize their own serving, and the bright, zesty sauce keeps things fresh without being too heavy. Plus, it’s adaptable enough to work for weeknight dinners or a last-minute potluck, so you never have to stress over what to serve.
❓ Frequently Asked Questions About Garlic-Lemon Chicken and Shrimp Stir Fry
What is the best way to prepare the shrimp before stir-frying them in this recipe?
To ensure shrimp are perfectly cooked and tender, pat them dry with paper towels after rinsing to remove excess moisture. Toss them in a bit of cornstarch or flour (for coating) before stir-frying, then sauté in a hot pan with oil until they turn opaque and pink all over—about 2–3 minutes per side. Avoid overcrowding the pan to maintain even cooking.
Can I substitute any of the ingredients in this chicken and shrimp stir fry recipe?
Yes, you can adjust ingredients based on preference or availability: – Protein: Swap chicken for tofu, tempeh, or even shrimp-free veggie stir-fry with mushrooms, bell peppers, and snap peas. – Sauce: Replace soy sauce with tamari (gluten-free) or coconut aminos; add a splash of lime juice or a dash of chili flakes for extra flavor. – Veggies: Use broccoli, zucchini, or bok choy instead of snap peas and carrots. Adjust cooking time based on texture. – Spices: Skip the ginger if needed, but add more garlic or a pinch of red pepper flakes for heat.
How do I prevent the shrimp from sticking to the pan while stir-frying?
Shrimp stick to pans due to moisture, so follow these tips: 1. Pat dry thoroughly—excess water causes steam, which prevents proper browning. 2. Use high heat—a very hot pan ensures a quick sear without sticking. 3. Add oil first—use a neutral oil (like vegetable or avocado oil) and heat it until smoking before adding shrimp. 4. Work in batches—don’t overcrowd the pan; stir-fry in small portions for even cooking. 5. Lightly coat with cornstarch or flour—this creates a barrier between the shrimp and the pan.
What is the ideal cooking temperature and time for this stir fry?
For the best results: – Stir-fry temperature: Use a medium-high heat (around 375–400°F / 190–200°C) to maintain a hot, searing surface. – Cooking time: – Shrimp: 2–3 minutes per side (until opaque and pink). – Chicken: 4–5 minutes per side (cut into bite-sized pieces; cook until no longer pink inside). – Veggies: 3–5 minutes (depending on thickness; blanch thicker cuts like carrots for 2 minutes first). – Sauce: Deglaze the pan with the sauce at the end and toss everything together for 1–2 minutes to coat evenly.
Can I make this recipe ahead of time and reheat it?
Yes, but reheating requires care to avoid drying out the proteins: – Prep ahead: Chop and store ingredients separately in airtight containers (shrimp, chicken, veggies, sauce) for up to 2 days. – Reheat: – Stovetop: Sauté ingredients in a hot pan with a splash of oil for 3–4 minutes per batch to revive texture. – Microwave: Combine components in a microwave-safe dish, cover loosely, and heat on high for 1–2 minutes, stirring halfway. Add a splash of water or sauce to prevent drying. – Air fryer: Cook at 375°F (190°C) for 3–4 minutes, shaking halfway, until heated through. – Serving tip: Add a squeeze of lime or a drizzle of hot sauce right before eating to enhance flavor.
