I recently tried making a chicken and shrimp stir fry recipe, and it turned out absolutely delicious! The combination of tender chicken, succulent shrimp, and fresh vegetables, all tossed in a flavorful stir-fry sauce, creates a mouthwatering dish that’s both savory and satisfying.
I was inspired to create this recipe because I wanted a healthy yet flavorful meal that combines the best of both proteins, offering variety in one dish. It’s perfect for busy weeknights or a weekend dinner with family.
I make this stir fry whenever I crave something quick, nutritious, and full of flavor. Whether you’re a seafood lover or a fan of chicken, this dish caters to everyone.
It’s a crowd-pleaser that even picky eaters can enjoy! If you love simple yet flavorful meals, this chicken and shrimp stir fry is the one to try.
Why You Will Choose Chicken And Shrimp Stir Fry Recipe?
You’ll choose a chicken and shrimp stir-fry recipe because it’s a perfect balance of lean protein and delicious flavors.
The combination of tender chicken and succulent shrimp offers a satisfying texture contrast, while the vibrant vegetables and savory sauce elevate the dish.
It’s quick, healthy, and customizable, making it ideal for busy weeknights or meal prepping. Plus, it’s a crowd-pleaser with a fresh, satisfying taste that everyone will love!
How To Make Chicken And Shrimp Stir Fry Recipe?
Recipe Breakdown:
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Total Time: 30-35 minutes
Course: Main Course
Difficulty: Medium
Cuisine: Asian Fusion
Calories: 350-400 calories per serving (estimate, can vary depending on exact ingredients and portion sizes)
Yield: 4 servings
Kitchen Utensils:
- Large skillet or wok
- Knife and chopping board
- Measuring spoons and cups
- Stirring spoon or spatula
- Tongs (optional, for handling shrimp)
- Small bowl (for cornstarch mixture)
Ingredients:
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 pound large shrimp (peeled and deveined)
- 3-4 scallions (finely diced)
- 1 tablespoon cornstarch
- 2-3 medium carrots (sliced thinly)
- 4 ounces baby spinach (fresh)
- 1 medium red onion (sliced thinly)
- 1 red bell pepper (sliced into strips)
- 1 teaspoon ground ginger
- 1 clove garlic (minced)
- 2 tablespoons vegetable oil (or preferred cooking oil)
- 3 ½ ounces shiitake mushrooms (sliced)
- 1 teaspoon sriracha hot sauce (optional for spice)
- 2 tablespoons low-sodium soy sauce
Instructions:
1. Prep Ingredients:
Slice the chicken into bite-sized pieces. Peel and devein the shrimp, setting them aside. Thinly slice the carrots, red onion, and red bell pepper. Dice the scallions, mince the garlic, and slice the shiitake mushrooms.
2. Make the Cornstarch Slurry:
In a small bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry for about 5-7 minutes or until golden brown and cooked through. Remove from the pan and set aside.
4. Cook the Shrimp:
In the same pan, add the remaining 1 tablespoon of oil and cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the pan and set aside with the chicken.
5. Stir-Fry Vegetables:
Add the garlic, ginger, and onions to the pan. Stir-fry for about 1 minute until fragrant. Add the red bell pepper, carrots, and shiitake mushrooms. Cook for an additional 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
6. Combine Everything:
Add the chicken and shrimp back into the pan with the vegetables. Stir to combine. Add the soy sauce, sriracha hot sauce (if using), and cornstarch slurry. Stir well to coat everything in the sauce and cook for another 2-3 minutes until the sauce thickens.
7. Final Touch:
Stir in the baby spinach and scallions. Cook for another 1-2 minutes until the spinach wilts.
8. Serve:
Serve the stir-fry hot with rice, noodles, or on its own. Enjoy!
Incredible Essential Health Benefits Chicken And Shrimp Stir Fry Recipe
A chicken and shrimp stir fry is not only a delicious and quick meal but also packed with essential health benefits. Rich in lean proteins from both chicken and shrimp, it helps build muscle and promote healthy metabolism.
The inclusion of colorful vegetables like bell peppers, broccoli, and carrots boosts your intake of vitamins, minerals, and antioxidants, which support immune function and overall health.
With minimal oil and seasonings, this stir fry is a low-calorie option that provides a satisfying meal while keeping your heart health in check.
Plus, the combination of seafood and poultry ensures a good balance of omega-3s and other nutrients, promoting a healthy brain and joint function.
My Tips
1. Prep Ahead: Slice chicken and shrimp into bite-sized pieces for even cooking. Have your veggies (bell peppers, broccoli, carrots) pre-chopped.
2. Use High Heat: Stir fry on high heat for a crispy, quick cook. This locks in flavor and texture.
3. Marinate Protein: Marinate chicken and shrimp in soy sauce, garlic, and ginger for 15 minutes for enhanced flavor.
4. Don’t Overcrowd: Cook the chicken and shrimp separately to ensure even browning and prevent steaming.
5. Finish with Sauce: Add a mix of soy sauce, oyster sauce, and sesame oil at the end, stirring to coat all ingredients.
How Do You Preserve Chicken And Shrimp Stir Fry Recipe?
To preserve chicken and shrimp stir fry recipe, allow it to cool to room temperature before storing it in an airtight container.
Place it in the refrigerator, where it can stay fresh for up to 3 days. For longer storage, you can freeze it for up to 2-3 months.
When reheating, ensure it reaches a safe temperature of 165°F (74°C) to maintain food safety and flavor. Avoid storing stir fry with sauce separately to preserve its texture.
Conclusion
his chicken and shrimp stir fry recipe is a quick, delicious, and healthy meal that’s perfect for any day of the week. With simple ingredients and easy steps, you’ll have a flavorful dish that’s sure to impress.
My experience making it was a success, and I’m confident you’ll enjoy it just as much! It’s a great choice for a satisfying meal that doesn’t take too much time or effort. I hope you try it today and enjoy every bite!
chicken and shrimp stir fry recipe
Equipment
- Large skillet or wok
- Knife and chopping board
- Measuring spoons and cups
- Stirring spoon or spatula
- Tongs (optional, for handling shrimp)
- Small bowl (for cornstarch mixture)
Ingredients
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 pound large shrimp peeled and deveined
- 3-4 scallions finely diced
- 1 tablespoon cornstarch
- 2-3 medium carrots sliced thinly
- 4 ounces baby spinach fresh
- 1 medium red onion sliced thinly
- 1 red bell pepper sliced into strips
- 1 teaspoon ground ginger
- 1 clove garlic minced
- 2 tablespoons vegetable oil or preferred cooking oil
- 3 ½ ounces shiitake mushrooms sliced
- 1 teaspoon sriracha hot sauce optional for spice
- 2 tablespoons low-sodium soy sauce
Instructions
Prep Ingredients:
- Slice the chicken into bite-sized pieces. Peel and devein the shrimp, setting them aside. Thinly slice the carrots, red onion, and red bell pepper. Dice the scallions, mince the garlic, and slice the shiitake mushrooms.
Make the Cornstarch Slurry:
- In a small bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry for about 5-7 minutes or until golden brown and cooked through. Remove from the pan and set aside.
Cook the Shrimp:
- In the same pan, add the remaining 1 tablespoon of oil and cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the pan and set aside with the chicken.
Stir-Fry Vegetables:
- Add the garlic, ginger, and onions to the pan. Stir-fry for about 1 minute until fragrant. Add the red bell pepper, carrots, and shiitake mushrooms. Cook for an additional 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Combine Everything:
- Add the chicken and shrimp back into the pan with the vegetables. Stir to combine. Add the soy sauce, sriracha hot sauce (if using), and cornstarch slurry. Stir well to coat everything in the sauce and cook for another 2-3 minutes until the sauce thickens.
Final Touch:
- Stir in the baby spinach and scallions. Cook for another 1-2 minutes until the spinach wilts.
Serve:
- Serve the stir-fry hot with rice, noodles, or on its own. Enjoy!
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