Chicken and Shrimp Stir Fry Recipe

I didn’t always enjoy making stir fry. My first few attempts were honestly a mess. I crowded the pan, overcooked the shrimp, and somehow managed to burn garlic while the vegetables stayed crunchy in all the wrong ways. After making it over and over, I realized that stir fry isn’t difficult. It just rewards a little planning before the heat goes on.

What keeps me making this recipe is how flexible it is. I can stick to the original ingredients or clean out my refrigerator by tossing in vegetables that need to be used. The sauce works with almost everything, so I rarely worry about making substitutions.

I also love that chicken and shrimp bring two different textures to the same meal. The chicken gets lightly browned and hearty while the shrimp stay juicy and tender. Every bite feels a little different, which keeps the whole bowl interesting.

A quick look before I start cooking

One thing I always do now is prepare every ingredient before I even turn on the stove. Once the wok or skillet gets hot, everything moves fast. There’s no time to stop and slice onions or hunt for soy sauce in the pantry.

I also mix the sauce first. It takes less than two minutes, and having it ready makes the cooking process much smoother. Since the cornstarch settles quickly, I give the bowl another quick whisk right before pouring it into the pan.

The homemade sauce is probably my favorite part. Soy sauce gives it richness, rice vinegar adds brightness, sesame oil brings a deep nutty flavor, and garlic with ginger makes everything smell incredible. It’s balanced without being too sweet or too salty, and I like that I can adjust it depending on my mood.

Ingredients I Used for the Recipe

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces – the main protein that browns beautifully.
• 1 pound medium shrimp, peeled and deveined – cooks quickly and adds a sweet seafood flavor.
• 3 teaspoons kosher salt, divided – seasons both proteins evenly.
• 1 teaspoon black pepper, divided – adds mild heat throughout.
• 2 tablespoons neutral oil – helps everything cook at high heat without overpowering the flavors.
• 4 dried hot chile peppers – give the dish gentle heat without making it overwhelming.
• 1 small zucchini, sliced into rounds – adds freshness and stays slightly crisp.
• 1 small bell pepper, sliced into strips – brings sweetness and color.
• 1/2 small onion, sliced into strips – softens into the sauce and adds flavor.
• 1/4 cup plus 1 tablespoon soy sauce – creates the savory base of the sauce.
• 1 tablespoon plus 1 teaspoon rice vinegar – balances the richness with acidity.
• 2 teaspoons sesame oil – gives the sauce its signature aroma.
• 2 cloves garlic, minced – adds bold flavor.
• 1 tablespoon ginger paste or freshly minced ginger – brightens the entire dish.
• 1 teaspoon sugar – softens the sharp edges of the soy sauce.
• 2 tablespoons water – helps thin the sauce slightly.
• 1 tablespoon cornstarch – thickens the sauce so it coats everything.
• Sliced green onions – sprinkled on top for freshness and a little crunch.
• Cooked rice or noodles, optional – perfect for soaking up every bit of sauce.

How to make Chicken and Shrimp Stir Fry?

Step 1 – Mix the sauce

I combine the soy sauce, rice vinegar, sesame oil, garlic, ginger, sugar, water, and cornstarch in a bowl. Then I whisk until everything looks smooth. Sometimes I use a jar with a lid and shake it instead. Both methods work just fine.

I avoid using a blender because it really isn’t necessary. A quick whisk keeps the sauce perfectly blended.

Step 2 – Season the proteins

I season the shrimp with one teaspoon of salt and half of the pepper. Then I season the chicken with the remaining salt and pepper. It doesn’t seem like much, but seasoning each protein separately gives better flavor from the beginning.

Step 3 – Brown the chicken

I heat the oil until it’s very hot, almost smoking, then add the chicken along with the dried chile peppers.

I stir often for about five minutes until the chicken develops light golden spots. I don’t try to make it deeply browned. Just a little color makes a noticeable difference in flavor while keeping the chicken juicy.

Once it’s cooked through, I transfer it to a bowl.

Step 4 – Cook the vegetables

Now the vegetables go into the same pan. The zucchini, bell pepper, and onion cook for around three minutes.

I like vegetables that still have a little bite. They shouldn’t feel raw, but they also shouldn’t collapse into the sauce.

One lesson I learned the hard way is that different vegetables cook at different speeds. If I’m adding carrots or broccoli, I start those first. Softer vegetables can wait until later.

Step 5 – Finish everything together

I return the chicken to the pan, give the sauce one last stir, and pour it over everything.

Right after that I add the shrimp. The sauce comes to a quick boil for about thirty seconds before I reduce the heat.

The shrimp only need around three more minutes. As soon as they turn pink and curl gently, they’re finished. I used to leave them in longer because I thought they needed it. They absolutely didn’t.

Step 6 – Garnish and serve

I spoon everything over warm rice most of the time, although noodles are great too.

A handful of sliced green onions goes on top just before serving. Sometimes I leave the dried chile peppers in for anyone who likes extra spice, and other times I remove them before bringing dinner to the table.

Little things that made this recipe better over time

I used to think the secret to good stir fry was an expensive wok. After making this recipe countless times, I realized technique matters much more than the pan itself. A large skillet works surprisingly well if that’s what I have available.

Another thing I pay attention to is not overcrowding the pan. If there’s too much food cooking at once, everything starts steaming instead of browning. That tiny bit of color on the chicken adds a lot of flavor, so I don’t rush that step anymore.

The sauce is also a great starting point for experimenting. Sometimes I stir in extra garlic because that’s almost never a bad idea. Other nights I add more ginger or toss in fresh sliced chiles when I want extra heat.

I’ve even thrown in mushrooms, snap peas, asparagus, broccoli, and cabbage depending on what needed to be used. Somehow the sauce ties everything together every single time.

If someone asks whether frozen shrimp can be used, my answer is yes. I just thaw them completely and pat them dry first. Excess water makes the sauce thinner than I want.

Leftovers are surprisingly good too. The vegetables soften a little after sitting overnight, but the flavors blend together even more. I usually reheat everything gently instead of blasting it in the microwave, mostly because shrimp don’t appreciate high heat twice.

Tips

• Prepare every ingredient before heating the pan because the cooking moves quickly.
• Pat the shrimp dry before seasoning so they sear instead of steam.
• Keep the pan hot for better browning.
• Do not overcook the shrimp. Remove them as soon as they turn pink.
• Whisk the sauce again before pouring since the cornstarch settles.
• Cook vegetables according to how long they need instead of adding everything at once.
• Avoid overcrowding the pan to keep the chicken from steaming.
• Add extra ginger or garlic if you like stronger flavors.
• Serve immediately while the vegetables still have a little crispness.
• Store leftovers in the refrigerator for up to two days and reheat gently.

Why this ends up on my dinner table so often

I think every home cook ends up with a handful of recipes they can make without pulling out a cookbook. This has become one of those meals for me. It’s dependable, quick enough for a busy evening, and still feels like something special instead of another rushed dinner.

I appreciate that it doesn’t rely on complicated ingredients. Most of what I need is already sitting in my pantry or refrigerator. When I shop for the week, I know I can grab chicken, shrimp, and a few vegetables and have dinner figured out at least once.

The homemade sauce is what really keeps me coming back. It’s simple enough that I remember the measurements now, but every once in a while I’ll tweak it a little. Some nights I want more ginger. Other times I reach for another clove of garlic. Those little changes keep the recipe feeling fresh without changing what I already love about it.

If you’re looking for a meal that’s colorful, satisfying, and easy enough to make on a weeknight, this chicken and shrimp stir fry deserves a spot in your rotation. It has become one of mine, mostly because it delivers big flavor without asking for much in return. That’s the kind of recipe I never get tired of making.

Print Recipe

Chicken and Shrimp Stir Fry Recipe

Author: Kelsey Perez Cooking Method: Stir-Frying Cuisine: Asian Courses: Dinner, Lunch

Difficulty: easy Prep Time 15 mins Cook Time 15 mins Rest Time 5 mins Total Time 35 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: $ 22 Calories: 465

Best Season: Spring, Summer, Autumn, Winter

Description

This chicken and shrimp stir fry is a fast, protein-packed dinner loaded with tender chicken, juicy shrimp, crisp vegetables, and a savory homemade stir fry sauce. Ready in about 30 minutes, it's perfect for busy weeknights and tastes even better than takeout. Serve it over steamed rice or noodles for a satisfying meal everyone will enjoy.

Ingredients

Servings

Main Ingredients

• 2 boneless skinless chicken breasts (cut into bite-sized pieces)
• 1 lb medium shrimp (peeled and deveined)
• 3 tsp kosher salt (divided)
• 1 tsp black pepper (divided)
• 2 tbsp neutral cooking oil
• 4 dried hot chile peppers
• 1 small zucchini (sliced into rounds)
• 1 small bell pepper (sliced)
• ¹⁄₂ small onion (sliced)
• 2 green onions (sliced for garnish)
• cooked rice or noodles (optional for serving)

Stir Fry Sauce

• ¹⁄₄ cup soy sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp rice vinegar
• 2 tsp sesame oil
• 2 cloves garlic (minced)
• 1 tbsp ginger paste (or freshly minced ginger)
• 1 tsp sugar
• 2 tbsp water
• 1 tbsp cornstarch

Instructions

1. Prepare Sauce

   Whisk together soy sauce, rice vinegar, sesame oil, garlic, ginger, sugar, water, and cornstarch until smooth.
   Whisk again just before using.

2. Season Proteins

   Season the shrimp with 1 teaspoon salt and half of the black pepper. Season the chicken with the remaining salt and pepper.

3. Cook Chicken

   Heat the oil in a large wok or skillet over high heat. Add the chicken and dried chile peppers. Stir fry for about 5 minutes until lightly browned and fully cooked.

4. Cook Vegetables

   Transfer the chicken to a plate. Add zucchini, bell pepper, and onion to the pan and stir fry for about 3 minutes until crisp-tender.

5. Combine Everything

   Return the chicken to the pan. Stir the sauce and pour it over the vegetables. Add the shrimp and bring the sauce to a gentle boil.

6. Finish Cooking

   Cook for about 3 minutes until the shrimp turn pink and the sauce thickens enough to coat everything evenly.
   Do not overcook the shrimp.

7. Serve

   Let the stir fry rest for 5 minutes. Garnish with sliced green onions and serve over steamed rice or noodles if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 465 kcalkcal

% Daily Value *

Total Fat 16 gg25%

Saturated Fat 3 gg15%

Trans Fat 0 gg

Cholesterol 225 mgmg75%

Sodium 1180 mgmg50%

Potassium 910 mgmg26%

Total Carbohydrate 18 gg6%

Dietary Fiber 3 gg12%

Sugars 6 gg

Protein 50 gg100%

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Calcium 8 mg

Iron 18 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Prep first: Slice all vegetables and mix the sauce before heating the pan.
• Keep the pan hot: High heat creates better browning and prevents steaming.
• Don't overcook shrimp: Remove from the heat as soon as they turn pink.
• Customize: Add broccoli, mushrooms, snap peas, cabbage, or carrots to use up extra vegetables.
• Storage: Refrigerate leftovers for up to 2 days and reheat gently over low heat.

Keywords: chicken and shrimp stir fry, easy stir fry recipe, chicken shrimp recipe, homemade stir fry sauce, weeknight dinner, healthy stir fry, shrimp dinner recipe