Chicken and Shrimp Stir Fry – The Ultimate Guide for Flavor-Packed Perfection

Looking for a fast, flavorful, and protein-packed dinner that doesn’t sacrifice taste or take forever to make? Say hello to your new weeknight favorite: chicken and shrimp stir fry. This dynamic dish brings together the lean richness of chicken with the sweet, tender texture of shrimp—tossed in a sizzling hot pan with crunchy vegetables, bold sauces, and aromatic spices.

Whether you’re a beginner looking for a simple stir fry recipe or an experienced home cook wanting to level up your flavors, this guide has everything you need. We’ll break down ingredient tips, cooking techniques, flavor hacks, serving suggestions, and even smart storage ideas.

Looking for inspiration? Try this crispy salmon patties recipe to pair with your stir fry nights or as a delicious backup meal.

Let’s dive in.

Why Chicken and Shrimp Stir Fry Is a Weeknight Winner

Quick, Easy, and Delicious Dinners

Time is always tight on weeknights, and that’s where stir frying comes in. Chicken and shrimp stir fry is not only ready in under 30 minutes, but it also keeps things healthy and customizable. The high heat locks in flavor while keeping meat juicy and vegetables crisp.

Here’s what makes this combo a top pick:

• Fast cooking: Shrimp cooks in minutes, and chicken breast or thigh slices are done quickly in a hot pan.
• Nutritional balance: This dish is a great source of lean protein, low in fat, and packed with fiber when you add vegetables like bell peppers, broccoli, or snap peas.
• Flavor layering: Combining the mild savoriness of chicken with the delicate sweetness of shrimp creates a layered taste that takes on sauces beautifully.

And yes—it’s budget-friendly, family-approved, and perfect for leftovers.

Why Combining Chicken and Shrimp Works in Stir Fry Recipes

It’s natural to wonder: should chicken and shrimp be mixed in one pan? The answer is—absolutely, yes. When timed correctly, these proteins cook harmoniously.

Here’s why the combo works:

• Complementary textures: Chicken adds substance, while shrimp offers a lighter, succulent bite.
• Balanced flavors: Neither dominates, especially when tossed in soy-based or garlic-ginger stir fry sauces.
• Visual appeal: The golden sear on chicken mixed with pink shrimp and colorful vegetables makes the dish pop on the plate.

Of course, the key is managing cooking order—typically cooking chicken first, setting it aside, then shrimp, and combining at the end to avoid overcooking either.

Discover great ideas like tips for baking soft sourdough bread if you’re planning a homemade dinner spread alongside your stir fry.

Ingredients You’ll Need for the Best Chicken and Shrimp Stir Fry

Choosing the Best Cuts of Chicken and Fresh Shrimp

The foundation of a flavor-packed chicken and shrimp stir fry starts with picking high-quality proteins. Not all cuts or types are equal when it comes to stir frying, especially under high heat.

For Chicken:

• Boneless, skinless chicken thighs are ideal for their juiciness and tender bite, even after pan-searing.
• Chicken breasts are leaner and cook slightly faster but can dry out if not sliced thinly and evenly.
• Slice your chicken across the grain into thin strips or small chunks, about ¼ inch thick for quick, even cooking.

For Shrimp:

• Go for medium to large shrimp (31/40 or 21/25 count), peeled and deveined.
• Tail-on or tail-off? That’s up to you. Tail-on gives a more elegant look, but for convenience, tail-off is better for weeknight meals.
• Fresh or frozen shrimp both work, just be sure to thaw frozen shrimp completely and pat dry before cooking to avoid a soggy stir fry.

For best results, marinate your chicken and shrimp separately. Use a light soy sauce, garlic, and a splash of sesame oil for about 15–20 minutes before cooking. This enhances flavor and tenderizes the proteins.

Essential Stir Fry Vegetables, Sauces, and Aromatics

Your vegetables and sauces are just as important as the proteins in this chicken and shrimp stir fry masterpiece. Think color, crunch, and layers of umami.

Top Stir Fry Veggies:

Chop vegetables into uniform bite-sized pieces so they cook evenly and quickly.

Must-Have Stir Fry Sauce Ingredients:

To make a bold and balanced sauce, mix the following:

• Low-sodium soy sauce
• Oyster sauce or hoisin sauce for depth
• Fresh minced garlic and ginger
• Sesame oil for aroma
• Cornstarch slurry (cornstarch + water) for thickening
• Optional: chili flakes or Sriracha for heat

You can also make it citrusy by adding a splash of orange juice or zest to your sauce.

Aromatics That Elevate Flavor:

• Garlic (2–3 cloves minced)
• Ginger (1-inch piece, grated or minced)
• Green onions for garnish and aroma

These ingredients not only add fragrance but help balance the flavors of chicken, shrimp, and veggies.

Check out recent posts from Amelia’s kitchen for more ingredient swaps and family-friendly twists on traditional favorites.

How to Prep Like a Pro for Chicken and Shrimp Stir Fry

How to Properly Clean, Slice, and Marinate Chicken and Shrimp

Getting your proteins ready the right way not only enhances the flavor of your chicken and shrimp stir fry, but it also ensures food safety and faster cooking. Here’s how to get prepped like a seasoned stir-fry chef.

Cleaning & Prepping Chicken:

• Trim off excess fat or cartilage from chicken thighs or breasts.
• Pat the chicken dry using paper towels. Moisture causes steaming instead of searing.
• Slice into thin strips or small cubes, depending on your preference. Thinner cuts cook faster and absorb more marinade.

Cleaning & Prepping Shrimp:

• If using fresh shrimp, peel and devein them.
• If using frozen, thaw them in cold water (never warm) for about 15–20 minutes.
• Dry thoroughly—this step is critical. Wet shrimp leads to a watery stir fry.

Marinating Tips:

Keep chicken and shrimp in separate marinades to avoid over-softening delicate shrimp. Use simple flavor boosters like:

• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove minced garlic
• ½ tsp ginger
• Optional: splash of rice vinegar or Shaoxing wine

Let them marinate for about 20 minutes, max. For shrimp, avoid over-marinating—it can get rubbery fast.

Prepping Your Vegetables for Perfect Texture

Now let’s talk veg. Stir fry veggies need to hold their shape, deliver crunch, and not overpower the proteins. Uniformity and timing are key.

Tips for Veggie Prep:

• Wash and dry all vegetables thoroughly to avoid sogginess.
• Cut vegetables into similar-sized slices (½ inch or less) for even cook times.
• Separate by hardness: harder veggies like carrots and broccoli go in first, softer ones like peppers and snow peas go later.

Here’s a good prep sequence:

1. Chop all vegetables and place in separate bowls by type.
2. Mix your sauce ingredients in advance and have it ready.
3. Prepare a clean plate to transfer proteins after searing.

This “mise en place” method (everything in its place) ensures smooth cooking from start to finish.

Check out other seafood-forward ideas like crispy salmon patties to diversify your weekday dinner menu.

Cooking Techniques to Master a Stir Fry with Chicken and Shrimp

Using a Wok vs Skillet – What’s Best?

When it comes to stir frying, your pan choice has a huge impact. Both a wok and a skillet can work for your chicken and shrimp stir fry, but each offers different benefits.

The Wok Advantage:

• High sides make it easy to toss ingredients without spilling.
• Ideal for high heat, quick cooking, and less oil splatter.
• Allows proteins and veggies to move around quickly, preventing overcrowding.

Woks are traditional for a reason—they’re designed for stir-frying. Choose a carbon steel wok if possible. It heats evenly and develops a natural nonstick surface over time.

When to Use a Skillet:

• A cast iron or stainless-steel skillet can be a great substitute.
• Works well if you’re cooking in batches (which you should).
• Just avoid nonstick pans for high heat—they can release harmful fumes.

So, if you want authentic texture and flavor, use a wok. But if all you’ve got is a large skillet? You’re still in the stir fry game.

Timing Tips for Cooking Chicken and Shrimp Together Safely

Cooking chicken and shrimp in the same dish doesn’t mean cooking them at the same time. Timing is everything—shrimp overcooks fast, while chicken takes longer.

The Best Approach:

1. Heat your wok/skillet until it’s smoking hot.
2. Add oil, then cook the chicken first in a single layer. Let it sear undisturbed for 2–3 minutes.
3. Toss and cook chicken until browned and nearly done. Remove and set aside.
4. In the same pan, add a touch more oil and stir-fry the shrimp for 1–2 minutes until pink and just cooked. Remove.
5. Cook vegetables next—start with hard veggies (e.g., broccoli), then softer ones.
6. Return chicken and shrimp to the pan with your sauce. Toss for 1 minute max, just to coat everything evenly.

This keeps both proteins juicy and flavorful. You avoid dry chicken and rubbery shrimp—two common mistakes in stir fry making.

Don’t miss our Dinner recipe category for more delicious one-pan ideas to rotate into your weekly meals.

Flavor Boosters and Secret Ingredients in Stir Fry

Top Asian Sauces That Elevate the Flavor

No matter how perfect your chicken or shrimp is, a stir fry lives and dies by its sauce. This is where you make things bold, balanced, and addictive.

For your chicken and shrimp stir fry, the key is building a sauce that hits all the flavor notes: salty, sweet, savory, spicy, and a little tangy.

Here are your go-to stir fry sauce components:

Want extra heat? Add a dash of chili garlic sauce or a few drops of hot sesame oil.

Combine all these ingredients in a bowl before cooking. Then pour it over your chicken, shrimp, and veggies in the last minute of stir frying. Toss to coat—let the cornstarch in the sauce lightly thicken everything for that glossy finish.

The Secret Ingredient That Makes Your Stir Fry Stand Out

You’ve got your proteins, veggies, and sauce. Now, what’s the “chef’s kiss” that levels everything up?

Here’s the secret: umami bombs.

Try One of These Secret Add-Ins:

• Shaoxing Wine – A splash in the pan adds that unmistakable takeout flavor.
• Miso Paste – Just 1 tsp dissolved into your sauce brings a deep savory note.
• Fish Sauce – Just a few drops add a funky, bold complexity (but go easy—it’s strong).
• White Pepper – A subtle heat that adds authenticity, often used in Chinese kitchens.
• Zest of lime or orange – For a citrus lift that brightens the whole dish.

Pick one or two based on your flavor goal. Want richness? Go with miso or fish sauce. Want brightness? Add zest. These extras are what make your chicken and shrimp stir fry taste like it came from a pro kitchen.

For more home-cooked flavors with a twist, don’t miss our soft sourdough sandwich bread recipe — perfect for soaking up leftover stir fry sauce!

Step-by-Step Chicken and Shrimp Stir Fry Recipe

Full Recipe Instructions with Timing Guide

This recipe makes 4 generous servings and takes about 25 minutes total. It’s perfect for a fast weeknight meal that doesn’t skimp on flavor.

📝 Ingredients:

Proteins:

• 1 lb boneless, skinless chicken thighs, sliced thin
• ¾ lb large shrimp, peeled and deveined

Marinade:

• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated ginger (divide for both proteins)

Veggies:

• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• ½ cup snap peas
• 2 green onions, chopped (for garnish)

Stir Fry Sauce:

• 3 tbsp soy sauce (low sodium)
• 1 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp honey or brown sugar
• 1 tsp cornstarch + 2 tbsp water (for thickening)
• Optional: pinch of chili flakes or Sriracha for heat

🔥 Instructions:

1. Marinate the Proteins
   • In two separate bowls, mix chicken and shrimp each with ½ the marinade ingredients.
   • Let sit while you prep the vegetables and stir fry sauce.
2. Prep Stir Fry Sauce
   • In a small bowl, whisk together all sauce ingredients. Set aside.
3. Stir Fry the Chicken
   • Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
   • Add chicken in a single layer. Cook undisturbed for 2–3 minutes.
   • Flip and cook another 2–3 minutes until browned. Remove and set aside.
4. Stir Fry the Shrimp
   • Add a bit more oil if needed.
   • Cook shrimp for 1–2 minutes per side, until just pink. Remove and set aside.
5. Stir Fry the Veggies
   • Add harder veggies (carrots, broccoli) first. Stir fry 2–3 minutes.
   • Add bell peppers and snap peas. Cook 2 more minutes until crisp-tender.
6. Combine and Sauce
   • Return chicken and shrimp to the pan.
   • Pour in the sauce and toss everything together. Cook 1–2 minutes until sauce thickens and coats the stir fry.
7. Garnish & Serve
   • Top with chopped green onions and sesame seeds if desired.
   • Serve hot over rice, noodles, or cauliflower rice.

Common Mistakes to Avoid When Stir-Frying Shrimp and Chicken

1. Overcrowding the pan – This leads to steaming, not searing. Always cook in batches.
2. Overcooking shrimp – Shrimp only needs 2–3 minutes total. Once pink and firm, it’s done.
3. Using too much sauce – Stir fry is meant to be lightly coated, not drenched.
4. Skipping the marinade – Even a short soak adds depth and tenderness.
5. Low heat cooking – High heat is key for caramelization and crisp texture.

Want another quick dinner idea? Explore our Seafood Recipes for even more options packed with bold, bright flavors.

Customizing Your Stir Fry – Make It Your Own

Low-Carb, Gluten-Free, and Spicy Variations

One of the best things about chicken and shrimp stir fry is how versatile it is. Whether you’re watching your carbs or cutting out gluten, this dish can flex with your lifestyle without losing flavor.

Low-Carb Stir Fry Ideas:

• Swap out rice for cauliflower rice or zucchini noodles.
• Go light on sweet sauces—use more garlic, ginger, vinegar, and chili instead of sugar-based sauces.
• Add more protein and fiber-rich veggies like mushrooms, bok choy, and cabbage.

Gluten-Free Option:

• Use tamari or coconut aminos instead of regular soy sauce.
• Double-check that your hoisin or oyster sauce is gluten-free (many brands now offer GF versions).
• Cornstarch is naturally gluten-free, but if you’re avoiding corn, arrowroot powder is a great substitute.

Turn Up the Heat:

• Add chili oil, Sriracha, or Thai bird chilis during the sauce step.
• Toss in crushed red pepper when stir-frying the veggies.
• Want a smoky kick? Stir in a dab of gochujang (Korean chili paste) for next-level heat and flavor.

These tweaks give your chicken and shrimp stir fry a fresh twist every time you make it.

Substituting Proteins or Veggies Without Losing Flavor

Want to mix it up beyond chicken and shrimp? No problem. Stir fry is perfect for using what’s on hand.

Protein Substitutes:

Veggie Add-Ins:

• Baby corn
• Mushrooms (shiitake, cremini)
• Zucchini
• Baby spinach (toss in at the end)
• Napa cabbage

Just remember: add harder veggies earlier and softer ones later to maintain texture balance.

Stir fry is all about creativity—don’t be afraid to use what’s in your fridge. You’ll still end up with a satisfying, flavor-loaded dish that feels brand new.

PART 8: Serving Suggestions and Side Dish Pairings

What to Serve with Chicken and Shrimp Stir Fry

Your chicken and shrimp stir fry is bold, savory, and packed with flavor — but pairing it with the right base or side can take it from good to unforgettable.

🔸 Best Base Options:

• Steamed Jasmine or Basmati Rice – Classic, fluffy, and absorbs sauce beautifully.
• Brown Rice – Nutty, chewy texture and adds fiber.
• Rice Noodles or Lo Mein – Tossed directly in the stir fry or served underneath.
• Cauliflower Rice – Perfect low-carb option.
• Quinoa – Earthy and packed with protein.

If you’re meal prepping, rice and noodles reheat well and hold up nicely in the fridge.

🔸 Complementary Side Dishes:

Pairing sides with stir fry is all about texture contrast and balancing richness.

You can also serve your stir fry family-style with a large bowl in the center and sides on small plates around it — great for sharing and casual gatherings.

Looking for inspiration? Try this seafood-packed meal idea if you’re planning a themed dinner night.

Plating Ideas to Impress Guests or Family

Presentation turns stir fry into something special — even if it’s just a Tuesday.

Here’s how to elevate your plating game:

• Use shallow bowls instead of plates — keeps sauce contained and looks modern.
• Top with garnishes like sesame seeds, sliced scallions, or crushed peanuts.
• Add color contrast with fresh herbs like cilantro or Thai basil.

For a visual pop, drizzle a few drops of sauce around the rim of the plate, or add lime wedges for a zesty finish.

Even weeknight meals deserve a little wow factor.

Storing, Reheating, and Meal Prep Tips

How to Store and Reheat Without Overcooking Shrimp

When done right, your chicken and shrimp stir fry can taste just as good the next day — but only if you store and reheat it properly.

Storing Tips:

• Let the stir fry cool completely before storing.
• Divide leftovers into shallow, airtight containers to prevent moisture buildup.
• Store in the refrigerator for up to 3 days.
• If you’re freezing, do so in single-serving portions and consume within 1 month.

Pro tip: For better texture, store the stir fry and rice/noodles separately.

Reheating Guidelines:

Shrimp is delicate — overheat it, and it’ll turn rubbery. Here’s how to reheat your stir fry the right way:

Avoid adding water — it can dilute the sauce. If needed, freshen it up with a splash of soy sauce or sesame oil before serving.

Using Leftovers for Lunch or Second-Day Meals

Tired of plain leftovers? Here’s how to remix your stir fry into something new:

• Stir Fry Lettuce Wraps – Spoon it into crisp butter lettuce cups, drizzle with chili sauce.
• Stir Fry Fried Rice – Chop and toss it with leftover rice, scrambled egg, and extra veggies.
• Asian-Style Tacos – Use small tortillas, stir fry filling, and crunchy slaw for a fusion twist.
• Savory Stir Fry Omelet – Fold into eggs with a touch of soy sauce and scallions.

Stir fry isn’t just dinner—it’s the gift that keeps on giving.

FAQs About Chicken and Shrimp Stir Fry

Chicken and Shrimp Stir Fry

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• Author: Amelia
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This chicken and shrimp stir fry is a fast, one-pan dinner loaded with tender chicken, juicy shrimp, crisp vegetables, and a savory homemade stir fry sauce. Ready in 30 minutes and better than takeout!

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Ingredients

Scale 1x2x3x

Proteins:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• ¾ lb large shrimp, peeled and deveined
• Marinade (divided between chicken and shrimp):
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger

Vegetables:

• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• ½ cup snap peas
• 2 green onions, chopped (for garnish)
• Stir Fry Sauce:
• 3 tbsp soy sauce (low sodium)
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 tsp cornstarch + 2 tbsp water (for thickening)
• Optional: chili flakes or Sriracha for heat

For cooking:

• 2–3 tbsp cooking oil (avocado, peanut, or vegetable)

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Instructions

1. In two separate bowls, marinate chicken and shrimp with soy sauce, sesame oil, garlic, and ginger. Let sit for 15–20 minutes.
2. In a small bowl, mix all stir fry sauce ingredients and set aside.
3. Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add chicken in a single layer, cook 2–3 minutes per side until browned. Remove and set aside.
4. Add shrimp to the pan, cook for 1–2 minutes per side until pink. Remove and set aside.
5. Add a bit more oil and stir fry broccoli and carrots for 2–3 minutes. Add bell peppers and snap peas and cook 2 more minutes.
6. Return chicken and shrimp to the pan. Pour in the sauce, stir and toss everything together for 1–2 minutes until sauce thickens and coats all ingredients.
7. Remove from heat, garnish with green onions, and serve hot over rice or noodles.

Notes

• To make gluten-free: substitute tamari for soy sauce and ensure hoisin/oyster sauces are GF-certified.
• For low-carb: serve over cauliflower rice or zucchini noodles.
• Stir fry is best enjoyed fresh but can be stored in the fridge up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stir Fry
• Cuisine: Asian-Inspired

Keywords: chicken and shrimp stir fry, Asian stir fry recipe, shrimp stir fry, chicken stir fry, easy weeknight dinner