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Cook Time 20 minutes
This Chicken and Shrimp Stir Fry offers a delightful blend of tender chicken, juicy shrimp, and crisp vegetables. The sizzle of succulent chicken and plump shrimp in a pan and their savory aromas mingling with ginger and garlic, creates a tantalizing scent. Each bite features a balance of salty soy sauce, sweet brown sugar, creating a flavorful Indonesian-inspired experience.
This Chicken and Shrimp Stir Fry isn’t just delicious; it’s also a practical choice for a busy weeknight. With a quick preparation time of just 35 minutes, this recipe allows you to create a wholesome meal in your kitchen. Packed with protein from the chicken and shrimp, as well as vitamins and minerals from the fresh vegetables, this dish is as nutritious as it is tasty. Serve it over rice for a satisfying dinner that will please your whole family.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Customizable: Easily adaptable to suit personal tastes and dietary preferences.
- Flavorful and Satisfying: Packed with bold flavors and hearty ingredients, it’s a delicious and filling meal.
- Versatile: Can be served with rice, noodles, or even wrapped in lettuce cups for a fun twist.
Stir Fry Ingredients You’ll Need
- Protein: Chicken and shrimp are the star proteins for this stir-fry. You can use another protein if you wish and adjust the cooking time.
- Vegetables: For this recipe, we chose red bell peppers, asparagus and snow peas. Feel free to sub broccoli and carrots or any of your other favorite veggies.
- Sambal oelek: An Indonesian chili paste made from a variety of chili peppers, this adds the kick to the sauce. You can sub garlic and chili sauce or sriracha.
- Sauce: Ginger, brown sugar, and garlic mixed with soy sauce, chicken broth, sesame oil and cornstarch to create a silky stir fry sauce. Sambal oelek adds a kick.
- Garnish: Cilantro and sesame seeds give a fresh and crunchy finish.
How To Make Chicken and Shrimp Stir Fry
Step 1: Prepare the meat. Season the chicken and shrimp with salt and pepper.
Step 2: Sauté the shrimp. Add a tablespoon of oil to a skillet over medium-high heat. Add the shrimp and cook for 4-5 minutes until they are cooked through and opaque. Transfer the cooked shrimp to a plate and set aside.
Step 3: Add the chicken. To the same skillet, add another tablespoon of oil. Add the chicken pieces and cook for 5-8 minutes until they are cooked through. Transfer the cooked chicken pieces to a plate and set aside.
Step 4: Sauté the veggies. To the same skillet, add the remaining tablespoon of oil. Add the vegetables – red pepper, asparagus, and snow peas. Stir-fry the vegetables for 4-5 minutes.
Step 5: Mix the sauce. Meanwhile, in a medium bowl, combine ginger, garlic, chicken broth, soy sauce, brown sugar, sambal, sesame oil, and cornstarch.
Step 6: Combine everything. Transfer the cooked chicken and shrimp back to the skillet along with the prepared sauce mixture. Cook for 4-5 minutes until the sauce is slightly thickened.
Step 7: Garnish and serve. Finally, add sesame seeds and chopped cilantro, toss, and serve with a bowl of rice.
Tips To Make This Recipe
- Prep Ingredients Before Cooking: Chop vegetables and marinate shrimp and chicken ahead of time for quicker cooking.
- Use High Heat: Stir fry is cooked quickly over high heat to retain the crispness of the vegetables and the tenderness of the chicken and shrimp.
- Don’t Overcrowd the Pan: Cook ingredients in batches if needed to ensure even cooking and avoid steaming instead of stir-frying.
- Add Sauce at the End: Pour the sauce over the stir-fry just before serving to prevent it from becoming too thick or clumpy.
- Garnish: Sprinkle sesame seeds and chopped cilantro over the dish just before serving to add a fresh, aromatic finish.
What to Serve with Chicken and Shrimp Stir Fry
Serve with white rice or Vegetable Fried Rice. Stir fry also goes well over Spicy Noodles or Vegetable Lo Mein Noodles. Serve along with other Asian influenced sides like spring rolls, Egg Rolls, Bang Bang Cauliflower, Sticky Sesame Cauliflour, Edamame or an Asian slaw.
Storing and Reheating
Storing: Cool completely and then store in an airtight container in the refrigerator for up to 3 days.
To reheat: Reheat in the skillet on medium high with a little water or broth to prevent drying out. Heat until warmed through.
Freezing: Allow to cool fully before freezing flat in a ziptop bag or airtight container. Thaw overnight in fridge then reheat in a skillet on medium high.
Alternative Cooking Methods
Bake: You can also bake or roast the ingredients for a stir fry in the oven. Arrange the seasoned chicken, shrimp, and vegetables on a baking sheet and roast them at a high temperature until they’re cooked through and slightly caramelized.
Broiling: Broiling is another option for quickly cooking stir fry ingredients under high heat. Place the ingredients on a broiler pan or baking sheet and broil them in the oven, flipping halfway through cooking, until they’re charred and cooked to your liking.
Frequently Asked Questions
What kind of pan should I use for stir fry?
Traditionally, a wok is used for stir frying due to its shape and ability to distribute heat evenly. However, a large skillet or frying pan with high sides can also be used if a wok is not available.
How do I keep the stir fry from getting soggy?
To make sure your stir fry doesn’t get soggy, cook it over high heat and don’t overcrowding the pan. Cook the ingredients in batches if you need to.
Can I use frozen chicken and shrimp for stir fry?
Yes, you can use frozen chicken and shrimp for stir fry, but it’s important to thaw them completely before cooking. Thaw them in the refrigerator overnight or under cold running water before adding them to the stir fry.
How do I keep the shrimp from overcooking?
Shrimp cook very fast, so it’s important to watch them closely. They are finished when they turn pink and opaque. You can cook the chicken first and then the shrimp before combining the proteins at the end.
Can I use different vegetables?
Absolutely! Feel free to use your favorite vegetables or whatever you have on hand, such as snap peas, mushrooms, or bok choy.
Can I make this stir-fry ahead of time?
While it’s best enjoyed fresh, you can prep the ingredients and sauce ahead of time and stir-fry them just before serving to maintain their freshness and texture.
More Stir Fry Recipes
Grab your wok and get ready to sizzle up a storm in the kitchen! Shrimp and Chicken Stir Fry recipe is a quick, easy, and flavorful dish that’s sure to become a family favorite. Serve over Fried Rice or with Noodles for a complete meal.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Chicken and Shrimp Stir Fry
Shrimp and Chicken Stir Fry recipe is a quick, easy, and flavorful dish that’s sure to become a family favorite. Serve over Fried Rice or with Noodles for a complete meal.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Instructions
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Season the chicken and shrimp with salt and pepper.
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Add a tablespoon of oil to a skillet over medium-high heat. Add the shrimp and cook for 4-5 minutes until they are cooked through and opaque. Transfer the cooked shrimp to a plate and set aside.
-
To the same skillet, add another tablespoon of oil. Add the chicken pieces and cook for 5-8 minutes until they are cooked through. Transfer the cooked chicken pieces to a plate and set aside.
-
To the same skillet, add the remaining tablespoon of oil. Add the vegetables – red pepper, asparagus, and snow peas. Stir-fry the vegetables for 4-5 minutes.
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Meanwhile, in a medium bowl, combine ginger, garlic, chicken broth, soy sauce, brown sugar, sambal, sesame oil, and cornstarch.
-
Transfer the cooked chicken and shrimp back to the skillet along with the prepared sauce mixture. Cook for 4-5 minutes until the sauce is slightly thickened.
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Finally, add sesame seeds and chopped cilantro, toss, and serve with a bowl of rice.
Notes
- Prep Ingredients Before Cooking: Chop vegetables and marinate shrimp and chicken ahead of time for quicker cooking.
- Use High Heat: Stir fry is cooked quickly over high heat to retain the crispness of the vegetables and the tenderness of the chicken and shrimp.
- Don’t Overcrowd the Pan: Cook ingredients in batches if needed to ensure even cooking and avoid steaming instead of stir-frying.
Nutrition
Calories: 452kcal | Carbohydrates: 30g | Protein: 46g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 215mg | Sodium: 1990mg | Potassium: 963mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2244IU | Vitamin C: 73mg | Calcium: 130mg | Iron: 4mg
