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a spoonful of chicken and shrimp stir fry

Chicken and Shrimp Stir Fry

Carolyn
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!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 26 minutes
Course Main Course
Servings 4 servings
Calories 190 kcal

Equipment

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
Keyword chicken and shrimp stir fry
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