Can I cook chicken and shrimp together?

Yes, you can cook chicken and shrimp together — but not at the same time. Chicken takes longer to cook, so it should go into the pan first. Once it's nearly done, remove it, cook the shrimp separately (just 2–3 minutes), and then combine both with your stir fry sauce. This keeps everything juicy, flavorful, and perfectly cooked.

Can you add shrimp to chicken stir fry?

Absolutely! Shrimp adds a light, tender contrast to chicken’s richer texture. The key is timing. Add shrimp toward the end of cooking, after the chicken and vegetables are nearly done, so it doesn’t overcook. Many Asian-inspired stir fry dishes feature this protein pairing for balanced flavor.

What are the 3 rules of stir frying?

The golden rules of stir frying are: High heat, fast cooking – This locks in flavor and keeps ingredients crisp. Prep everything in advance – Stir fry moves quickly, so have all ingredients ready. Don’t overcrowd the pan – Cook proteins in batches to get a good sear instead of steaming. Following these ensures your chicken and shrimp stir fry comes out restaurant-worthy every time.

What is the secret ingredient in stir fry?

There are a few contenders, but one secret many chefs swear by is Shaoxing wine — a Chinese rice wine that adds depth and a subtle sweetness. Others include fish sauce , white pepper , or a small spoon of miso paste . These umami boosters add complexity and that “wow” flavor you taste in takeout.

Why not mix shrimp with chicken?

Some avoid mixing shrimp with chicken due to different cooking times and textures. But if you cook them separately and combine at the end , it’s a flavor win. The contrast between the juicy chicken and tender shrimp makes for a well-rounded, protein-rich stir fry.

What not to do when cooking shrimp?

Here’s what to avoid: Don’t overcook it – Shrimp turns rubbery fast. Remove as soon as it’s pink and curled. Don’t cook wet shrimp – Pat shrimp dry before cooking or they’ll steam, not sear. Don’t crowd the pan – This drops the heat and ruins texture. Keep it hot and quick, and your shrimp will be tender and delicious every time.

Chicken and Shrimp Stir Fry – The Best 1-Pan Dinner Recipe (2025)

Name: Chicken and Shrimp Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 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; 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; 2–3 tbsp cooking oil (avocado, peanut, or vegetable)

Chicken and Shrimp Stir Fry

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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!

Author: Amelia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stir Fry
Cuisine: Asian-Inspired

Ingredients

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)

Instructions

In two separate bowls, marinate chicken and shrimp with soy sauce, sesame oil, garlic, and ginger. Let sit for 15–20 minutes.
In a small bowl, mix all stir fry sauce ingredients and set aside.
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.
Add shrimp to the pan, cook for 1–2 minutes per side until pink. Remove and set aside.
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.
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.
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.

Find it online: https://recipesbyamelia.com/chicken-and-shrimp-stir-fry/