Ginger Chicken and Shrimp Stir Fry
Elevate your weeknight meals with this vibrant and flavorful Ginger Chicken and Shrimp Stir Fry! This irresistible dish combines tender chicken thighs, juicy shrimp, and a medley of crisp vegetables, all coated in a fragrant soy-ginger sauce with a hint of honeyed sweetness. Featuring fresh ginger, garlic, and the umami-packed duo of oyster sauce and sesame oil, this stir fry is bursting with bold, restaurant-quality flavors. With just 20 minutes of prep and 15 minutes of cooking time, it’s a quick and healthy dinner option that's perfect for busy schedules. Serve it steaming hot over rice or noodles for a satisfying, protein-packed meal the whole family will adore. Whether you're a fan of Asian-inspired dishes or looking to try something new, this recipe delivers a perfect balance of savory, sweet, and zesty in every bite!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 0.5 lb raw shrimp (peeled and deveined)
- 2 tbsp fresh ginger (grated)
- 3 cloves garlic (minced)
- 0.25 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp cornstarch
- 0.25 cup water
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1 medium red bell pepper (sliced)
- 1 medium carrot (julienned)
- 2 stalks green onions (sliced)
- 1 tsp sesame oil
Instructions
Cut the chicken thighs into bite-sized pieces and pat dry the shrimp with a paper towel. Set aside.
In a small bowl, whisk together soy sauce, oyster sauce, honey, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the chicken pieces to the wok and cook for 4-5 minutes until golden brown and cooked through. Remove the chicken and set aside.
Add the shrimp to the same wok and stir-fry for 2-3 minutes until pink and just cooked. Remove and set aside with the chicken.
Heat the remaining 1 tablespoon of vegetable oil in the wok. Add grated ginger and minced garlic, stirring until fragrant for about 30 seconds.
Add broccoli florets, red bell pepper, and carrot to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the chicken and shrimp to the wok. Pour in the stir-fry sauce and toss everything together until well coated and the sauce thickens, about 2-3 minutes.
Drizzle with sesame oil and garnish with sliced green onions before serving.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 30.5 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 405 mg | 31% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2610 mg | 56% | |
*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.
