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    Home » Recipes » Fish and Seafood

    Chicken and Shrimp Stir Fry

    Published: Jun 29, 2022 · Modified: Apr 28, 2025 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    This chicken and shrimp stir fry recipe is everything we love in takeout. Tender chicken and shrimp come together with tons of veggies, a delicious Asian sauce, and rice to create a dish everyone loves.

    Closeup photo of Chicken and Shrimp stir fry served in a white bowl with a pair of chopsticks.

    I love a good stir fry. I get some variation of it every time we order takeout. I also love making my own at home. This recent recipe combines both chicken and shrimp to make a fully loaded stir fry that is always a crowd-pleaser.

    Chicken and Shrimp Stir Fry Recipe

    This was inspired by my other simple chicken stir fry recipe with ramen noodles on this site and pairs well with this easy air fryer egg roll recipe among others.

    Recipe for Chicken and Shrimp Stir Fry Ingredients

    This recipe for chicken and shrimp stir fry uses simple ingredients that are readily available at your local grocery store.

    Overhead photo of all the ingredients.

    Stir Fry Ingredients

    • Avocado oil
    • Chicken breast
    • Red pepper flakes
    • Extra large shrimp
    • Sugar snap peas
    • Broccoli florets
    • Cauliflower florets
    • Bean sprouts
    • Carrot slices
    • Yellow bell pepper
    • Onion
    • Salt
    • Fresh cracked pepper
    • Cilantro

    Sauce Ingredients

    • Tamari soy sauce
    • Rice wine
    • Hoisin
    • Lemon juice
    • Chili paste
    • Ginger
    • Garlic
    • Sesame oil
    • Honey
    • Cornstarch and water slurry
    • Green onions for garnish
    • Sesame seeds for garnish

    See the recipe card at the end of the post for exact quantities.

    Chicken and Shrimp Stir Fry Recipe Instructions

    There are several ingredients to this recipe for chicken and shrimp stir fry, but don't let that fool you into thinking it's difficult. It only takes a few steps.

    Step 1: Make the Sauce

    Sesame oil, minced ginger, and minced garlic cooking inside a sauce pan.
    Chili paste in a bowl with a pour spout.

    Add sesame oil, minced ginger, and minced garlic to a saucepan over medium heat. While the pan heats, combine tamari, rice wine, hoisin, lemon juice, chili paste, and honey in a bowl with a pour spout or a measuring cup.

    Tamari, rice wine, hoisin, lemon juice, chili paste, and honey in a bowl with a pour spout.
    Sauce poured into the sauce pan.

    Whisk the mixture and pour it into the saucepan. Cover and bring it to a boil.

    Once the sauce is boiling, remove the lid and whisk in the cornstarch slurry. Boil for 4 more minutes, stirring continuously, then remove the saucepan from the heat.

    Step 2: Stir Fry the Chicken

    Diced chicken inside a large mixing bowl with avocado oil, red pepper flakes, and a pinch of salt.
    Chicken cooking inside a wok.

    Toss the diced chicken with avocado oil, red pepper flakes, and a pinch of salt. Then, stir fry it for 5 minutes.

    Step 3: Stir Fry the Shrimp

    Shrimp inside a large mixing bowl with avocado oil, salt, pepper, and cilantro.
    Shrimp cooking inside a wok.

    Remove the chicken. Toss the shrimp with avocado oil, salt, pepper, and cilantro and stir fry for a minute per side.

    Step 4: Stir Fry the Vegetables

    Vegetables stir fry inside a wok.
    Vegetables stir fry inside a wok.

    Remove shrimp. Then, add the vegetables and stir fry for 5 minutes.

    Step 5: Finish the Dish

    Chicken and shrimp added to the wok with the vegetables.
    Sauce poured onto the chicken, shrimp and vegetable stir fry.

    Then add the shrimp to vegetables and stir to combine. Add the chicken to the wok and pour in the sauce. Cook an additional few minutes.

    Chicken, shrimp and vegetable stir fry garnished with sesame seeds and chopped green onions inside a wok.
    Closeup photo of a wooden spoonful of chicken, shrimp and vegetable stir fry.

    Serve over rice and garnish with chopped green onions and sesame seeds.

    Hint: It's imperative that you only cook the shrimp for 1 minute before stirring in the remaining ingredients. This keeps it from overcooking.

    Closeup photo of chicken and shrimp stir fry recipe served in a white bowl with a pair of chopsticks.

    Recipe for Chicken and Shrimp Stir Fry Substitutions

    Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this chicken and shrimp stir fry recipe.

    • Pre-packaged Ginger and Garlic - If you don't have fresh garlic or ginger to mince, you can use prepackaged minced varieties of both.
    • Minced Garlic - garlic flakes, garlic powder, or chives, shallots
    • Minced Ginger - dried ginger, allspice, cinnamon or nutmeg
    • Onion - dried onion flakes, onion powder or shallots
    • Green onions - use chives instead
    • Regular Pepper - If you don't have a pepper grinder, regular black pepper works.
    • Avocado oil - grapeseed oil, truffle oil, canola oil, vegetable oil, peanut oil, corn, soybean and coconut oil
    • Chicken breast - Instead of chicken breast use chicken thighs cut into bite sized pieces or 1-inch cubes
    • Extra Large Shrimp - use smaller shrimp that will cook quicker or substitute clams, mussels or scallops will work in a pinch
    • Red pepper flakes - use sriracha or your favorite hot sauce instead
    • Dried Cilantro - or ground coriander use cumin, flat leaf parsley or thai basil
    • Lemon juice - lime juice or white wine
    • Tamari soy sauce - if concerned about salt intake use low salt soy sauce instead or use ⅓ of a cup instead of ½ cup of regular soy sauce
    • Rice wine - apple juice, white grape juice, sake (Japanese Rice Wine), gin, dry white wine or dry sherry are reasonable substitutes but will alter flavor slightly.
    • Hoisin sauce - teriyaki sauce, soy sauce, fish sauce, miso paste or kecap manis (sweet soy sauce) will all work i a pinch and slightly alter flavor
    • Chili paste - tomato paste or ketchup blended with cayenne pepper, crushed red pepper flakes, sriracha sauce or your favorite hot sauce. Also curry paste or wasabi paste will work but will alter flavor somewhat.
    • Sesame oil - olive, grapeseed, sunflower, avocado, walnut or peanut oil
    • Sesame seeds - use poppy, hemp, sunflower, peanuts, pumpkin seeds or flax
    • Honey - light corn syrup is best but dark corn syrup, maple syrup or molasses other than blackstrap will work but may alter somewhat
    • Cornstarch and water slurry - rice flour, potato starch, tapioca starch or arrowroot powder will work in a pinch

    Variations

    Want to personalize this chicken and shrimp stir fry recipe? Here are some of my tried and true tips for changing up this recipe.

    • Extra Spicy - Add sliced jalapenos or your favorite hot pepper for even more of a kick.
    • Mild - Omit the red pepper flakes and chili paste for a mild version.
    • Nuts - Add almonds, peanuts or cashews
    • Sugar snap peas - snow peas, edamame or fresh fava beans
    • Bean sprouts - bamboo shoots, alfalfa sprouts, snow peas, shredded cabbage, water chestnuts or bok choy
    • Corn or Baby Corn - An easy addition
    • Broccoli or Cauliflower- use extra of broccoli or cauliflower florets instead, or extra carrots, or brussels sprouts, green beans or asparagus instead
    • Add kale or spinach - for some extra vitamins and color

    If you love recipes like this, you may also enjoy this simple steak and peppers stir fry, bean and pork stirfry, Kung Pao Bowl, Flank Steak Stir Fry or our healthy chicken stir fry.

    Storage

    You can store this in an air-tight container in the refrigerator for up to 4 days. For longer storage, freeze it in an air-tight, freezer-safe container or heavy-duty freezer bag for up to 6 months.

    What To Serve With Shrimp

    Even though this stir fry can stand alone, it's sometimes nice to add a side or two. You know...just to switch things up a bit. I can assure you that you'll find the most tasty sides that please your palate in this list.

    I also recommend checking out our What to Serve with Lettuce Wraps list for even more great ideas.

    Tips

    This is a fairly straightforward recipe, but I do have some tips to help you make it the best that it can possibly be.

    • Be sure not to overcook the shrimp. Cook them for no longer than specified in the recipe or they'll get tough and rubbery. When cooked, shrimps most should resemble the letter C.
    • When stir frying, constantly move the food around to avoid burning while cooking at medium high heat.
    • Use our stir fry vegetable timing chart to assist you to create the perfect stir fry for you!
    Closeup photo of a wooden spoonful of this recipe for chicken and shrimp stir fry.

    FAQ

    Do you have questions about chicken and shrimp stir fry? Here are some of the most commonly asked questions about this chicken and shrimp stir fry recipe.

    How long will this last?

    It will keep for up to 4 days in the refrigerator or up to 6 months in the freezer.

    How do I freeze chicken and shrimp stir fry?

    Chill it completely in the refrigerator. Then, place it in an air-tight, freezer-safe container or heavy-duty freezer bag.

    How do I defrost this stir fry?

    Leave it in the refrigerator overnight.

    How do I reheat stir fry?

    Heat a wok on medium-high heat and stir fry until warmed through - about 2 or 3 minutes.

    More Chicken and Shrimp Recipes

    Do you like chicken and shrimp? Here are some recipes you may also like to try.

    • A bowl of shrimp yakisoba.
      Shrimp Yakisoba
    • Healthy Chicken and Shrimp Recipes
    • Manchurian Chicken
    • Chinese Shrimp Recipes

    Chicken and Shrimp Stir Fry

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Chicken and Shrimp Stir Fry

    Karin and Ken
    This chicken and shrimp stir fry recipe is loaded with sweet, tangy, and hot flavors. It's a classic dish and an easy recipe for chicken and shrimp stir fry.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Asian Inspired
    Servings 6
    Calories 283 kcal

    Equipment

    • wok
    • cutting board
    • saucepan
    • Measuring cups and spoons
    • Knife
    • spoon
    • whisk

    Ingredients
      

    • 2 tablespoon avocado oil
    • 1 lb chicken breast cut into 1” cubes
    • ¼ teaspoon red pepper flakes
    • 1 lb extra large shrimp peeled and deveined
    • 1 cup sugar snap peas
    • 4 oz broccoli florets
    • 4 oz cauliflower florets
    • ¼ cup bean sprouts
    • 1 cup carrot slices
    • 1 yellow bell pepper thinly sliced
    • 1 onion thinly sliced
    • 1 teaspoon salt
    • ½ teaspoon fresh cracked pepper
    • 1 teaspoon dried cilantro

    Sauce

    • ½ cup tamari soy sauce
    • ¼ cup rice wine
    • 1 tablespoon hoisin
    • 1 tablespoon lemon juice
    • 1 teaspoon chili paste
    • 2 teaspoon minced ginger
    • 2 teaspoon minced garlic
    • 1 teaspoon sesame oil
    • 2 tablespoon honey
    • 2 teaspoon cornstarch + 2 teaspoon water whisked cornstarch slurry

    Garnish

    • Chopped green onions
    • Sesame seeds
    Get Recipe Ingredients

    Instructions
     

    • Get out and measure your ingredients.
    • Heat a wok over medium high heat.

    Prepare the sauce.

    • Place a saucepan over medium heat. Add the sesame oil, minced ginger, and minced garlic.
    • While that heats, combine tamari, rice wine, hoisin, lemon juice, chili paste, and honey in a bowl with a pour spout. I usually use a measuring cup.
    • Whisk until blended.
    • Pour into the saucepan with ginger and garlic. Cover and bring to a boil.
    • Meanwhile, dice the chicken and add to a large mixing bowl. Toss with 1 tablespoon avocado oil, red pepper flakes, and a pinch of salt.
    • Add to the wok and stir fry for 5 minutes. Remove chicken from the wok and set aside.
    • Add the shrimp to a large mixing bowl. Toss with remaining 1 tablespoon avocado oil, salt, pepper, and cilantro. Add to the wok and stir fry for 1 minute.
    • Remove shrimp from the wok and set aside.
    • Once the sauce is boiling remove the lid and whisk in the cornstarch slurry. Boil for 4 minutes, stirring frequently, and remove from heat. Set aside. Sauce will continue to thicken as it cools.
    • Add half the vegetables and stir.
    • Add remaining vegetables and stir fry for 5 minutes.
    • Add the shrimp and chicken.
    • Pour in the sauce. Cook for 3 minutes.
    • Garnish with chopped green onions and sesame seeds. Serve. Enjoy every bite.

    Notes

      • Be sure not to overcook the shrimp. Cook them for no longer than specified in the recipe or they'll get tough and rubbery. When cooked, shrimps most should resemble the letter C.
      • When stir frying, constantly move the food around to avoid burning while cooking at medium high heat.
      • Use our stir fry vegetable timing chart to assist you to create the perfect stir fry for you!
    This stir fry tastes great on it's own but sometimes it's nice to add a side or two. Check out this awesome list we've created for you. You'll find exactly what you want to serve with your shrimp meal. Take a look and check it out.

    Nutrition

    Calories: 283kcalCarbohydrates: 19gProtein: 31gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 144mgSodium: 2057mgPotassium: 720mgFiber: 3gSugar: 10gVitamin A: 4087IUVitamin C: 78mgCalcium: 87mgIron: 2mg
    Keyword chicken shrimp stirfry
    Tried this recipe?Let us know how it was!
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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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