This Chicken and Shrimp Stir Fry is a quick and colorful dish packed with tender shrimp, juicy chicken, sweet bell peppers, broccoli, and carrots. Tossed in a sweet and savory stir fry sauce, it’s a perfect weeknight meal that’s too easy to make!
I'm all about a 30 minute meal and even more so, a 30 minute stir fry that tastes amazing.
It's full of lean protein (chicken and shrimp!), packed with fresh veggies, and it's made in one skillet which means less cleanup. Yes, please!
And quite possibly the best part about a stir fry is how easy it is to modify! You can swap out veggies or protein with ease and still end up with a delicious dish.
Key Ingredients
For the stir fry sauce
- Chicken stock - I typically buy reduced-sodium since stocks and broth tend to have a lot of added sodium.
- Soy sauce - If you're gluten-free, buy Tamari soy sauce which contains no wheat. I buy reduced sodium soy sauce whenever possible.
- Ginger paste - I love this stuff! It makes adding fresh ginger root to recipes a breeze! It comes in a small tube and can be found in the refrigerated produce section, near the fresh herbs.
- Sesame oil - This oil has a distinct nutty flavor that gives the stir fry sauce it's distinct flavor. I keep it on hand for all my Asian-inspired recipes.
- Sweetener - I used a combination of honey and brown sugar. You can use all honey or all brown sugar if you prefer.
- Garlic - If you hate mincing garlic, invest in a garlic press so you don't have to!
- Cornstarch - Helps thicken the sauce in the skillet.
For the stir fry
- Chicken breast - I used one large chicken breast. You want to cut it against the grain so it's tender and not chewy!
- Shrimp - I find large shrimp to be the perfect size. They don't cook too quickly and they taste meaty. I buy mine from Costco in the freezer section. Most grocery store seafood counters sell shrimp that's been frozen then thawed, so the quality is the same, if not better when you buy it frozen.
- Veggies - I used a combination of broccoli, bell pepper, snow peas, and carrots. Mushrooms, baby corn, cabbage, water chestnuts, and spinach are great options too.
How to Make Chicken and Shrimp Stir Fry
- Make the sauce with all the sauce ingredients. You can measure all the ingredients right into a liquid measuring cup.
- Prep the chicken. Cut it in half crosswise, then cut each piece into thin slices against the grain! Cutting chicken against the grain makes it softer and easier to chew.
- Prep the veggies. I like to do this ahead of time to minimize prep work.
- Cook the chicken in a hot skillet then transfer it to a plate. You don't want to leave it in the skillet the entire time or it will overcook.
- Add the veggies to the same skillet until they soften a bit.
- Add the shrimp and carrots last because they both cook quickly! You don't want rubbery shrimp!
- Add the sauce and the cooked chicken to the skillet and stir until the sauce thickens and the shrimp is fully cooked. Remove the pan from the heat and serve warm!
Make-Ahead Tips
- Minimize prep-work: If you prep the veggies, sauce, and protein ahead of time, everything comes together in a snap! I like to slice my bell pepper and put it in a ziplock baggie. You can pre-slice the chicken as well so you don't even need a cutting board or a knife when it's time to make it!
- Reheats well: Stir fries reheat well and taste just as good the next day. You can totally make it ahead of time and reheat individual portions in the microwave.
Variations
- Protein - You can swap the protein with thinly sliced flank steak. Or if you don't like shrimp, you can omit the shrimp and add more chicken. It's really up to you!
- Veggies - Try to choose veggies that cook in roughly the same amount of time. Onions, mushrooms, snow peas, green beans, bok choy, baby corn, and cabbage are all great options.
Serving Suggestions
- White rice - An easy and classic option! I love to cook rice in big batches so I have it on hand. Or you can buy organic frozen white rice at Trader Joe's and just pop it in the microwave.
- Noodles - You can serve it with rice noodles, udon noodles, or for a lower carb option, zucchini noodles.
- Cauliflower rice - For a lower carb rice option!
More Easy Dinner Recipes
- Juicy Honey Lime Shrimp
- Juicy Pan-Seared Shrimp
- Chimichurri Chicken Thighs
- Oven Baked Boneless Skinless Chicken Thighs
Chicken and Shrimp Stir Fry
This Chicken and Shrimp Stir Fry is a quick and colorful dish packed with tender shrimp, juicy chicken, sweet bell peppers, broccoli, and carrots. Tossed in a sweet and savory stir fry sauce, it’s a perfect weeknight meal that’s too easy to make!
Ingredients
For the sauce:
- ¼ cup chicken stock
- ¼ cup reduced sodium soy sauce See note for gluten-free
- 1 teaspoon ginger paste
- ½ tablespoon sesame oil
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 garlic clove minced
- ½ tablespoon cornstarch
For the stir fry:
- 1 boneless skinless chicken breast (Mine was 11 ounces)
- 8 ounces large raw shrimp peeled and deveined
- 1 red bell pepper sliced
- 2½ cups small broccoli florets
- 3 ounces snow peas
- ¾ cup matchstick carrots
Instructions
- In a liquid measuring cup, combine all the sauce ingredients and whisk to combine. Set aside.
- Cut the chicken breast in half crosswise. Use a large knife to cut the halves into very thin strips against the grain of the chicken. If the strips are too long, you can cut them in half.
- Slice the red bell pepper and cut the broccoli into small florets.
- Heat a large oven-safe, 12-inch nonstick skillet over medium-high heat. Add a drizzle of olive oil, then add the chicken strips. Season with salt and pepper and cook, stirring, until the chicken is cooked through. Transfer the cooked chicken to a clean plate.
- Add a generous drizzle of olive oil to the skillet. Add the broccoli, bell pepper, and snow peas to the skillet. Cook, stirring occasionally, until the veggies soften slightly, about 5 to 6 minutes. Add more oil if needed.
- Add the shrimp and carrots to the skillet. Stir and cook for 2 to 3 more minutes. It’s okay if the shrimp isn’t completely cooked at this point.
- Add the cooked chicken and sauce to the skillet. Cook, stirring occasionally, until the sauce thickens and the shrimp is cooked through, about 3 to 4 minutes.
- Remove from the heat and serve immediately with white rice.
Video
Notes
Note: If you're gluten-intolerant or celiac, be sure to use Tamari gluten-free soy sauce.
Nutrition
Calories: 190kcalCarbohydrates: 22gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 90mgSodium: 987mgPotassium: 552mgFiber: 3gSugar: 15gVitamin A: 4706IUVitamin C: 66mgCalcium: 86mgIron: 1mg
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