Chicken and Shrimp Stir Fry
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
283 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Chicken and Shrimp Stir Fry
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This chicken and shrimp stir fry recipe is loaded with sweet, tangy, and hot flavors. It's a classic dish and an easy recipe for chicken and shrimp stir fry.
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Ingredients
- 2 tablespoon avocado oil
- 1 lb chicken breast cut into 1” cubes
- ¼ teaspoon red pepper flakes
- 1 lb Shrimp peeled and deveined, extra large
- 1 cup sugar snap peas
- 4 oz broccoli florets
- 4 oz cauliflower florets
- ¼ cup bean sprout
- 1 cup carrot slices
- 1 yellow bell pepper thinly sliced
- 1 onion thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper fresh cracked
- 1 teaspoon cilantro dried
Sauce
- ½ cup tamari soy sauce
- ¼ cup rice wine
- 1 tablespoon hoisin sauce
- 1 tablespoon lemon juice
- 1 teaspoon chili paste
- 2 teaspoon ginger minced
- 2 teaspoon garlic minced
- 1 teaspoon sesame oil
- 2 tablespoon honey
- 2 teaspoon cornstarch cornstarch slurry, + 2 teaspoon water whisked
Garnish
- green onion chopped
- sesame seeds
Instructions
- Get out and measure your ingredients.
- Heat a wok over medium high heat.
Prepare the sauce.
- Place a saucepan over medium heat. Add the sesame oil, minced ginger, and minced garlic.
- While that heats, combine tamari, rice wine, hoisin, lemon juice, chili paste, and honey in a bowl with a pour spout. I usually use a measuring cup.
- Whisk until blended.
- Pour into the saucepan with ginger and garlic. Cover and bring to a boil.
- Meanwhile, dice the chicken and add to a large mixing bowl. Toss with 1 tablespoon avocado oil, red pepper flakes, and a pinch of salt.
- Add to the wok and stir fry for 5 minutes. Remove chicken from the wok and set aside.
- Add the shrimp to a large mixing bowl. Toss with remaining 1 tablespoon avocado oil, salt, pepper, and cilantro. Add to the wok and stir fry for 1 minute.
- Remove shrimp from the wok and set aside.
- Once the sauce is boiling remove the lid and whisk in the cornstarch slurry. Boil for 4 minutes, stirring frequently, and remove from heat. Set aside. Sauce will continue to thicken as it cools.
- Add half the vegetables and stir.
- Add remaining vegetables and stir fry for 5 minutes.
- Add the shrimp and chicken.
- Pour in the sauce. Cook for 3 minutes.
- Garnish with chopped green onions and sesame seeds. Serve. Enjoy every bite.
Notes
- This stir fry tastes great on it's own but sometimes it's nice to add a side or two. Check out this awesome list we've created for you. You'll find exactly what you want to serve with your shrimp meal. Take a look and check it out.
- Be sure not to overcook the shrimp. Cook them for no longer than specified in the recipe or they'll get tough and rubbery. When cooked, shrimps most should resemble the letter C.
- Be sure not to overcook the shrimp. Cook them for no longer than specified in the recipe or they'll get tough and rubbery. When cooked, shrimps most should resemble the letter C.
- When stir frying, constantly move the food around to avoid burning while cooking at medium high heat.
- When stir frying, constantly move the food around to avoid burning while cooking at medium high heat.
- Use our stir fry vegetable timing chart to assist you to create the perfect stir fry for you!
- Use our stir fry vegetable timing chart to assist you to create the perfect stir fry for you!
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
19g
(6%)
Protein
31g
(62%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
144mg
(48%)
Sodium
2057mg
(86%)
Potassium
720mg
(15%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
4087IU
(82%)
Vitamin C
78mg
(87%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 31g | 62% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 144mg | 48% |
| Sodium | 2057mg | 86% |
| Potassium | 720mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 4087IU | 82% |
| Vitamin C | 78mg | 87% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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