chicken and shrimp stir fry recipe
This chicken and shrimp stir fry is a quick and delicious dish. Start by cooking diced chicken and shrimp in a hot pan with oil until browned. Add vegetables like bell peppers, onions, and snap peas, and cook until tender. For flavor, mix soy sauce, garlic, ginger, and a touch of honey. Toss everything together in the pan, then serve over rice or noodles for a satisfying meal. Customize with your favorite veggies or spices for extra flavor.
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!