Introduction
Transforming weeknight dinners from blah to “wow!” just got easier! This quick and easy chicken and shrimp stir-fry recipe is perfect for busy families who crave delicious, healthy meals without spending hours in the kitchen. Get ready to impress everyone with this vibrant and flavorful dish – it’s packed with protein and veggies, and it’s on the table in under 30 minutes!
Why This Works
This recipe works because it’s incredibly versatile, uses readily available ingredients, and delivers big on flavor. The combination of juicy chicken and succulent shrimp, along with crisp-tender vegetables and a savory sauce, creates a satisfying and balanced meal that the whole family will love. Plus, it’s super adaptable – feel free to swap in your favourite veggies!
Key Ingredients
- 🐔 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 🍤 1 lb shrimp, peeled and deveined
- 🥦 1 head broccoli, cut into florets
- 🥕 1 large carrot, sliced
- 🫑 1 red bell pepper, sliced
- 🧅 1 medium onion, sliced
- 🧄 4 cloves garlic, minced
- 🥜 1/4 cup soy sauce
- 🍯 2 tablespoons honey
- 🌶️ 1 tablespoon sriracha (or more, to taste!)
- 🍚 2 tablespoons cornstarch
- 💧 1/4 cup water
- 🌱 2 tablespoons vegetable oil
Instructions
1️⃣ Prep the Chicken and Shrimp: Pat the chicken and shrimp dry with paper towels. This helps them brown better.
2️⃣ Whisk the Sauce: In a small bowl, whisk together the soy sauce, honey, sriracha, cornstarch, and water until smooth. Set aside.
3️⃣ Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
4️⃣ Stir-Fry the Shrimp: Add the remaining tablespoon of oil to the wok. Add the shrimp and cook until pink and opaque, about 3-5 minutes. Remove the shrimp from the wok and set aside.
5️⃣ Stir-Fry the Vegetables: Add the onion, carrot, and bell pepper to the wok and stir-fry for 3-4 minutes, until slightly softened. Add the broccoli and garlic and cook for another 2-3 minutes.
6️⃣ Combine and Simmer: Return the chicken and shrimp to the wok. Pour the sauce over the mixture and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened and coats the chicken and shrimp.
7️⃣ Serve: Serve immediately over rice or noodles.
Handy Tips
- For extra flavor, marinate the chicken and shrimp in a little soy sauce and garlic for 30 minutes before cooking.
- If you don’t have sriracha, you can use another hot sauce or chili flakes.
- Don’t overcrowd the wok when stir-frying. Work in batches if necessary to ensure everything cooks evenly.
Heat Control
Medium-high heat is key for this recipe. It allows the chicken and shrimp to brown nicely without burning, and it helps the vegetables retain their crispness. If the heat is too low, the chicken and shrimp will stew instead of stir-fry, resulting in a less appealing texture.
Crunch Factor
The crunch comes from the perfectly stir-fried vegetables. Don’t overcook them! Aim for slightly tender-crisp vegetables for the best texture.
Pro Kitchen Tricks
- Prep all your ingredients ahead of time to make the cooking process even faster.
- Add a squeeze of lime juice at the end for a burst of freshness.
- For a thicker sauce, add a little extra cornstarch.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Gift Packaging Ideas
This stir-fry makes a wonderful gift! Pack it in a pretty container and add a small bag of rice or noodles for a complete meal.
Flavor Variations
🌟 Lemon Ginger: Add 1 tablespoon of grated ginger and the zest of 1 lemon to the sauce.
🌟 Peanut Sauce: Substitute peanut butter for the honey and add a tablespoon of sesame oil.
🌟 Sweet and Sour: Add 2 tablespoons of rice vinegar and 1 tablespoon of sugar to the sauce.
🌟 Spicy Garlic: Add extra minced garlic and a dash of red pepper flakes for a fiery kick.
Troubleshooting
- Sauce too thin: Add more cornstarch to thicken it.
- Chicken or Shrimp overcooked: Reduce the heat and cook for a shorter time.
- Vegetables mushy: Don’t overcook them; aim for tender-crisp.
FAQ
- Can I use frozen vegetables? Yes, but make sure to thaw them completely before adding them to the wok.
- Can I substitute other proteins? Yes, try tofu, beef, or pork.
- What kind of rice is best? White rice or brown rice both work well.
- Can I make this ahead of time? It’s best served fresh but leftovers are great reheated.
- Is this recipe gluten-free? Use tamari or coconut aminos instead of soy sauce for gluten-free.
Conclusion
This quick and easy chicken and shrimp stir-fry is a guaranteed weeknight winner! It’s packed with flavor, healthy, and ready in a flash. Give it a try and let us know what you think! Don’t forget to share your delicious creations on Ratemyrecipes.com! Enjoy!
Family-Friendly Chicken & Shrimp Stir-Fry
A quick and delicious stir-fry featuring tender chicken and shrimp, packed with colorful vegetables and a savory sauce, perfect for the whole family.
Ingredients
- 1 pound boneless, skinless chicken breast, sliced
- 1 pound shrimp, peeled and deveined
- 2 cups bell peppers, sliced (red, yellow, green)
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- In a bowl, mix the sliced chicken with 1 tablespoon of soy sauce, cornstarch, and a pinch of salt. Let it marinate for 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- In the same pan, add another tablespoon of oil. Add the minced garlic and ginger, sautu00e9 for 30 seconds until fragrant.
- Add the bell peppers, broccoli, and snap peas to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- Add the shrimp to the pan and cook for another 3-4 minutes until they turn pink and are cooked through.
- Return the chicken to the pan, pour in the remaining soy sauce and oyster sauce, and toss everything together. Cook for an additional 2-3 minutes to heat through.
- Serve the stir-fry over cooked rice or noodles.
Tips
- For extra flavor, you can add a splash of sesame oil at the end of cooking.
- Feel free to substitute any of the vegetables with your familyu2019s favorites.