Chicken and Scallop Stir Fry
Elevate your dinner game with this Chicken and Scallop Stir Fry, a vibrant dish that brings surf-and-turf flavors to your kitchen in under 40 minutes! Tender bite-sized chicken breast and sweet, succulent scallops are stir-fried to perfection in a savory soy-oyster sauce, accented with aromatic ginger and garlic. Crisp bell peppers, crunchy snow peas, and fresh scallions add vibrant color and texture, making this quick-cooking stir fry both delicious and visually stunning. Finished with a drizzle of nutty sesame oil, this dish pairs beautifully with fluffy white rice, soaking up every drop of its bold, flavorful sauce. Ideal for weeknights or when you want to impress with minimal effort, this Asian-inspired recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast (cut into bite-sized pieces)
- 0.5 pound Fresh scallops
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Cornstarch
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Ginger (minced)
- 2 teaspoons Garlic (minced)
- 3 tablespoons Vegetable oil (for stir-frying)
- 1 medium Bell pepper (sliced)
- 1 cup Snow peas
- 2 stalks Scallions (sliced into 1-inch pieces)
- 1 teaspoon Sesame oil
- 4 cups Cooked white rice (optional, for serving)
Instructions
In a medium bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and the cornstarch. Add the chicken pieces, toss to coat, and let marinate for 15 minutes.
While the chicken is marinating, rinse and pat dry the scallops. Season them lightly with a pinch of salt and pepper.
In a small bowl, mix the remaining 2 tablespoons of soy sauce and the oyster sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the scallops and sear for 1-2 minutes per side until lightly golden. Remove and set aside.
Add another tablespoon of vegetable oil to the wok. Add the marinated chicken and stir-fry for 4-5 minutes, until cooked through. Remove and set aside with the scallops.
Heat the remaining tablespoon of vegetable oil in the wok. Add the minced ginger and garlic, and stir-fry for 30 seconds until fragrant.
Add the bell pepper slices, snow peas, and scallions to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Return the chicken and scallops to the wok, and pour in the soy-oyster sauce mixture. Stir well to coat everything in the sauce.
Drizzle with sesame oil, toss everything together, and cook for another minute to combine the flavors.
Remove from heat and serve immediately over cooked white rice, if desired.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.1 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
