chicken shrimp stir fry recipe
The Best chicken shrimp stir fry recipe
Chicken and shrimp stir fry has always been one of my favorite go-to recipes—simple enough to whip up in a hurry but packed with flavor that makes it feel special, whether we’re feeding the family after a long week or treating ourselves to something fresh on a weekend. There’s something about the sizzle of the wok, the way the proteins dance in the heat, and the way the sauce clings to the veggies without overpowering them. My kids swear by it too—it’s the kind of dish that feels indulgent but isn’t, which is a win in my book. We’ll have it for dinner one night and then suddenly it’s back on the menu the next week, and before you know it, it’s become a staple. It’s that kind of recipe that doesn’t require much effort but leaves everyone satisfied, and honestly, that’s rare.
I love that this stir fry is versatile enough to work for different occasions. It’s hearty enough for a family meal where everyone can share plates, but it’s also light enough to feel fresh when we’re just craving something quick and flavorful for lunch. Plus, it’s got all the health benefits you’d want—lean protein from the chicken and shrimp, fiber from the veggies, and a little something sweet and tangy in the sauce that keeps things balanced. We’ve even had it with rice or noodles, or even just as a side with steamed greens, and it always turns out good. The kids especially like how it’s not too greasy, so it’s a great way to get them eating healthy without them even realizing they’re getting nutrients. And honestly, the fact that it’s so easy to customize—swap out the veggies, adjust the sauce, or even add some extra spices—means it’s always exciting to make it fresh. It’s that kind of recipe that feels like a no-brainer, but it’s also one you’ll keep coming back to.
Chicken and Shrimp Stir Fry
A flavorful and quick stir fry featuring tender chicken, succulent shrimp, and a savory sauce over rice. Perfect for a weeknight dinner!
🥘Ingredients
- 1.5 lbs boneless chicken breast, sliced
- 1 lb large shrimp, peeled and deveined
- 2 cups bell peppers, sliced
- 1 large onion, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp red pepper flakes (optional)
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1 cup water
- 1 tbsp rice vinegar
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
👨🍳Directions
-
1 Marinate the chicken: In a bowl, mix chicken with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp minced garlic. Let it sit for 10 minutes.
-
2 Prepare the sauce: In a small saucepan, combine soy sauce, oyster sauce, honey, minced garlic, ginger, sesame oil, and red pepper flakes. Simmer for 2 minutes.
-
3 Cook the shrimp: Heat vegetable oil in a stir fry pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
-
4 Cook the chicken: In the same pan, add a bit more oil if needed. Cook the marinated chicken for 5-6 minutes until fully cooked. Remove and set aside.
-
5 Stir fry vegetables: Add bell peppers, onion, broccoli, and snap peas to the pan. Stir fry for 4-5 minutes until vegetables are tender-crisp.
-
6 Combine everything: Return shrimp and chicken to the pan. Pour the sauce over everything and stir well. Cook for another 2 minutes.
-
7 Thicken the sauce: Mix cornstarch with 1 cup water, then pour into the pan. Stir continuously until the sauce thickens to your desired consistency.
-
8 Garnish and serve: Sprinkle with sesame seeds and chopped green onions. Serve hot over steamed rice.
🔧Equipment
- Stir fry pan or wok
- Cutting board
- Knife
- Measuring cups/spoons
- Wooden spoon
- Small saucepan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Shrimp Stir Fry Works
This stir-fry recipe is always a winner because it’s quick to make while still feeling special enough for a family dinner or a casual get-together. The mix of tender chicken and sweet shrimp balances perfectly with the bright, zesty sauce, making it easy to customize with whatever veggies or herbs you’ve got on hand. It’s the kind of dish that feels homemade but never takes forever, so it’s always a safe pick for busy weeknights or when you want to impress without overcomplicating things. Plus, it’s so flexible—just adjust the seasoning or add a little extra garlic or ginger if you like it stronger—that it works for any mood or crowd.
❓ Frequently Asked Questions About Chicken and Shrimp Stir Fry
1. What is the best way to prepare shrimp for chicken shrimp stir fry to ensure they stay tender and don’t turn rubbery? To keep shrimp tender, pat them dry thoroughly with paper towels before cooking. Season lightly with salt and avoid overcrowding the pan—cook in batches if needed. Stir-fry over medium-high heat for about 2 minutes per side until pink and opaque. For extra flavor, marinate the shrimp in a mix of soy sauce, garlic, ginger, and a splash of lime juice for 10–15 minutes before cooking.
2. Can I substitute any ingredients in the recipe if I don’t have specific ones, like bell peppers or broccoli? Yes! Common substitutes include: – Bell peppers → Snap peas, bok choy, or zucchini – Broccoli → Cauliflower florets, green beans, or mushrooms – Garlic → Onion or ginger (use extra if substituting) – Soy sauce → Tamari (for gluten-free) or coconut aminos For extra crunch, add crushed peanuts, cashews, or sesame seeds at the end. Always adjust cooking time slightly based on the substitute.
3. How do I prevent the chicken from getting dry or overcooked in the stir fry? Use lean chicken breast or thighs (thighs stay juicier) and cut them into bite-sized pieces. Marinate them in a mixture of soy sauce, garlic, ginger, and a splash of honey or brown sugar for 20–30 minutes before stir-frying. Cook over high heat for 4–5 minutes, stirring frequently, until just cooked through (165°F/74°C internal temp). Avoid overcrowding the pan—cook in batches if needed to maintain heat.
4. What’s the secret to achieving a sticky, glossy stir-fry sauce that coats the ingredients beautifully? For a rich, sticky sauce, blend or whisk together: – 3 tbsp soy sauce (or tamari) – 2 tbsp oyster sauce (or hoisin sauce) – 1 tbsp honey or brown sugar – 1 tbsp rice vinegar or lime juice – 1 tsp grated ginger – 1 clove minced garlic – 1 tsp cornstarch mixed with 2 tbsp water (to thicken) Cook the sauce in a small pan on low heat, stirring constantly, until it thickens slightly. Deglaze the wok with a splash of water or broth to enhance flavor. Stir the sauce into the stir-fry at the end, tossing everything together for a glossy finish.
5. How long should I cook the chicken and shrimp stir fry, and what’s the best way to serve it? Cook the stir fry over high heat for about 8–10 minutes total, stirring frequently. Chicken takes 4–5 minutes, while shrimp should be added last (2–3 minutes) to avoid overcooking. For serving, transfer to a large bowl, drizzle with any leftover sauce, and toss gently. Garnish with fresh cilantro, sesame seeds, or a squeeze of lime. Pair with steamed jasmine rice, noodles, or warm naan bread for a complete meal.
