Looking for a quick, flavorful dinner that's better than takeout? This Easy and Delicious Chicken and Shrimp Stir Fry Recipe brings together tender chicken breasts, juicy shrimp, crisp vegetables, and a savory stir fry sauce, all in one pan and ready in under 30 minutes.
Jump To
- Ingredients for Chicken and Shrimp Stir Fry
- Step-by-Step Directions for Chicken and Shrimp Stir Fry
- Pro Tips for the Best Chicken and Shrimp Stir Fry
- Storing and Reheating Chicken and Shrimp Stir Fry
- Easy Variations for Chicken and Shrimp Stir Fry
- Best Pairings for Chicken and Shrimp Stir Fry
- Final thoughts
- FAQ
- Easy and Delicious Chicken and Shrimp Stir Fry Recipe
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This dish is a perfect example of a chicken and shrimp stir fry that feels comforting and fresh at the same time, with bold flavor and simple ingredients you probably already have on hand. Whether you're craving a weeknight meal that's fast and satisfying or just want a new go-to stir fry to add to your rotation, this shrimp and chicken stir fry recipe checks every box. Serve it over hot rice or noodles and enjoy a homemade classic that never disappoints.
Ingredients for Chicken and Shrimp Stir Fry
Here's what you need to make this easy stir fry with chicken and shrimp come together fast - all simple pantry ingredients that bring out big flavor in just one pan:
- Light soy sauce: Adds that classic savory stir fry flavor with rich, salty depth.
- Rice vinegar: A splash of tang that brightens everything up.
- Sesame oil: Nutty, toasted aroma that gives your sauce that extra something.
- Garlic: Builds a flavorful base and fills your kitchen with that irresistible stir fry smell.
- Ginger: Adds warmth and a little zing to balance the savory sauce.
- Sugar: Just a touch to round out the salty and tangy flavors.
- Water: Helps blend the sauce ingredients together smoothly.
- Cornstarch: Thickens the sauce so it clings to every bite.
- Shrimp: Quick-cooking, juicy protein that soaks up all that flavor.
- Chicken breasts: Lean and tender, they cook fast and stay juicy in the stir-fry.
- Kosher salt: Brings out the best in all your ingredients.
- Black pepper: A little kick of heat to warm up the dish.
- Cooking oil: Ideal for high-heat cooking and perfect for quick stir fry recipes.
- Chinese red chili peppers: Bring gentle heat and that nostalgic stir-fry edge.
- Mushrooms: Soft and savory, they add a nice earthy layer to the mix.
- Yellow bell pepper: Sweet, crisp, and colorful - they brighten up every bite.
- Onion: Softens into the sauce and adds a mellow, sweet flavor.
- Green onion: The perfect fresh finish for a pop of color and crunch.
Step-by-Step Directions for Chicken and Shrimp Stir Fry
Follow these easy steps to make this flavorful stir fry, and you'll see how fast dinner can come together in just a few minutes.
Prepare the Stir Fry Sauce: Start by mixing the sauce before any cooking begins. Combine all sauce ingredients in a small bowl and whisk until smooth and glossy. You can also shake them together in a jar with a tight lid. Do not blend - this sauce needs gentle mixing only.
Season the Chicken and Shrimp: Season the shrimp with half the salt and pepper, and season the chicken with the remaining salt and pepper. This helps both proteins cook evenly and stay juicy later in the wok.
Stir Fry the Chicken First: Heat neutral oil in a large skillet or wok over medium-high heat until hot and shimmering. Add the chicken and dried chili peppers and stir fry fast - you want quick browning on the edges while keeping the center tender. Cook 4-5 minutes, then remove and set aside.
Stir Fry the Vegetables: In the same skillet, add the onion, mushrooms, and bell pepper. Stir fry quickly on high heat until softened but still crisp and bright. This maintains fresh flavor and prevents mushy texture.
Add Shrimp and Return Chicken: Add the shrimp to the skillet and cook just until they turn pink. Then return the chicken to the pan and toss everything together so the ingredients heat evenly.
Add the Sauce Last: Re-whisk the stir fry sauce briefly (cornstarch settles fast), then pour it over the chicken, shrimp, and vegetables. Stir constantly for about 20-30 seconds. The sauce will thicken almost instantly and turn glossy. Lower the heat immediately once the sauce thickens to prevent the shrimp from overcooking.
Serve the Stir Fry: Transfer to a serving dish and serve hot over steamed rice or noodles. Top with sliced green onions for color, freshness, and restaurant-style flavor.
Pro Tips for the Best Chicken and Shrimp Stir Fry
Following these pro tips will help you make the perfect shrimp and chicken stir fry right at home.
Start by prepping all your ingredients so you can cook fast, then set a large skillet over medium heat, hot enough to sear without burning.
Cook the chicken and shrimp separately, since they finish at different times; this keeps the chicken juicy and the shrimp tender rather than rubbery.
When it's time to sauce, re-whisk to fully disperse the cornstarch, then pour it into the pan and let it bubble for a minute until the stir-fry turns glossy and is perfectly coated.
Storing and Reheating Chicken and Shrimp Stir Fry
If you have leftovers, let the stir-fry cool, then store it in an airtight container for up to 3 days. The sauce clings well, keeping the chicken and shrimp juicy and flavorful.
To warm it up, reheat it in a skillet over medium heat with a spoonful of water or a splash of soy sauce to loosen the stir-fry sauce. Stir just until hot so the shrimp stays tender.
The microwave works too; use short bursts and stir between intervals for even heating.
Easy Variations for Chicken and Shrimp Stir Fry
Want to switch it up? Swap chicken breasts for thighs for richer flavor, or bump up veggies with broccoli, snap peas, zucchini, mushrooms, and extra red bell pepper.
For sauce tweaks, use low-sodium soy sauce if you're watching your salt intake, add a teaspoon of honey for a touch of sweetness, or boost umami with a splash of oyster or fish sauce.
Craving heat? Add chili crisp or red pepper flakes. Lighter base? Serve over cauliflower rice or brown rice. Keep the method the same: cook proteins separately, then re-whisk and pour the sauce so it turns glossy and coats every bite.
Best Pairings for Chicken and Shrimp Stir Fry
Keep sides simple so the stir fry stays the star. Serve over fluffy rice, jasmine for fragrance, brown rice for nuttiness, or day-old cooked rice for the best texture. Noodles also work well: lo mein, rice noodles, or even spaghetti tossed with a little soy sauce and sesame oil.
Add something crisp and quick, such as cucumber salad or edamame salad. Want a fuller table? Pair with egg drop soup or pan-fried dumplings.
Final thoughts
This Easy and Delicious Chicken and Shrimp Stir Fry Recipe is flavorful, fast, and incredibly satisfying. It's the kind of stir fry chicken and shrimp recipe you'll want to keep in your weekly dinner rotation because it proves that weeknight cooking doesn't have to be complicated to taste amazing. Happy cooking, and let me know how you like it!
FAQ
Yes, absolutely. Frozen shrimp works perfectly as long as you thaw it first and pat it dry before cooking. Excess water will thin your stir fry sauce, so drying the shrimp makes a big difference in texture.
Yes, chicken thighs work here beautifully and add a richer flavor. Chicken breasts keep this recipe leaner and lighter, but thighs stay juicy and are a great alternative if that's what you already have available at home.
Yes - if you love extra fry sauce over rice, doubling the sauce is not only okay, it's highly recommended. This stir fry recipe is very forgiving, and extra sauce makes leftovers even better.
This is a great prep-ahead recipe. You can chop the vegetables, make the sauce, and cut your chicken breast ahead of time to save cooking time on busy nights. Then you simply cook everything in minutes.
Easy and Delicious Chicken and Shrimp Stir Fry Recipe
Ingredients
For the sauce mixture:
- 5 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
For the stir fry:
- 1 lb. medium shrimp peeled and deveined
- 2 medium chicken breasts boneless, skinless, cubed into bite-sized pieces
- 2 tablespoons cooking oil
- 4 dried Chinese red chili peppers (or any spicy chili pepper you prefer)
- 1 cup sliced mushrooms sliced (about 1 cup)
- 1 yellow bell pepper cut into strips
- ½ sweet onion cut into strips
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- sliced green onion for garnish
Instructions
- Prepare the Stir Fry Sauce: Start by mixing the sauce before any cooking begins. Combine all sauce ingredients in a small bowl and whisk until smooth and glossy. You can also shake them together in a jar with a tight lid. Do not blend - this sauce needs gentle mixing only.
- Season the Chicken and Shrimp: Season the shrimp with half the salt and pepper, and season the chicken with the remaining salt and pepper. This helps both proteins cook evenly and stay juicy later in the wok.
- Stir Fry the Chicken First: Heat neutral oil in a large skillet or wok over medium-high heat until hot and shimmering. Add the chicken and dried chili peppers and stir fry fast - you want quick browning on the edges while keeping the center tender. Cook 4-5 minutes, then remove and set aside.
- Stir Fry the Vegetables: In the same skillet, add the onion, mushrooms, and bell pepper. Stir fry quickly on high heat until softened but still crisp and bright. This maintains fresh flavor and prevents mushy texture.
- Add Shrimp and Return Chicken: Add the shrimp to the skillet and cook just until they turn pink. Then return the chicken to the pan and toss everything together so the ingredients heat evenly.
- Add the Sauce Last: Re-whisk the stir fry sauce briefly (cornstarch settles fast), then pour it over the chicken, shrimp, and vegetables. Stir constantly for about 20-30 seconds. The sauce will thicken almost instantly and turn glossy. Lower the heat immediately once the sauce thickens to prevent the shrimp from overcooking.
- Serve the Stir Fry: Transfer to a serving dish and serve hot over steamed rice or noodles. Top with sliced green onions for color, freshness, and restaurant-style flavor.
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