Stir Fried Chicken and Shrimp
Dive into the perfect harmony of land and sea with this irresistible Stir-Fried Chicken and Shrimp recipe! Packed with juicy chicken strips, tender shrimp, and a medley of vibrant vegetables like bell peppers, broccoli, and carrots, this quick and easy dish delivers bold flavors in every bite. The soy-based stir-fry sauce, infused with sesame oil, garlic, ginger, and the umami richness of oyster sauce, coats the ingredients beautifully for a restaurant-quality meal at home. Ready in just 35 minutes, this recipe is perfect for busy weeknights and serves as a versatile dish that pairs perfectly with steamed rice or noodles. Whether you're craving a delicious protein-packed dinner or looking to impress with a visually stunning dish, this stir-fry is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 pound Shrimp (peeled and deveined)
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 Bell pepper (sliced)
- 2 cups Broccoli florets
- 1 Carrot (julienned or thinly sliced)
- 2 Green onion (chopped)
- 2 tablespoons Oyster sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the chicken breast into thin strips and place in a bowl. Add 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil to the chicken. Mix well and let marinate for 10 minutes.
In a separate bowl, toss the shrimp with a pinch of salt and black pepper. Set aside.
In a small mixing bowl, combine the remaining 2 tablespoons of soy sauce, oyster sauce, rice vinegar, sugar, water, and 1 teaspoon of cornstarch. Stir until smooth and set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until cooked through. Remove the chicken from the pan and set aside.
Add another tablespoon of vegetable oil to the same skillet. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove the shrimp and set aside with the chicken.
In the same skillet, add 1 tablespoon of sesame oil. Add the minced garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.
Add the broccoli, bell pepper, and carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken and shrimp to the skillet. Pour the prepared sauce over the mixture and stir to combine. Cook for an additional 1-2 minutes until the sauce thickens.
Sprinkle the stir fry with chopped green onions and stir gently. Remove from heat.
Serve the stir-fried chicken and shrimp over steamed rice or noodles, if desired. Enjoy!
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 30.8 g | ||
| Cholesterol | 1276 mg | 425% | |
| Sodium | 7417 mg | 322% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 14.4 g | ||
| Protein | 250.1 g | 500% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 426 mg | 33% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3202 mg | 68% | |
*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.
