Chicken and Shrimp Stir Fry: Fast, Flavorful, and Better Than Takeout

Chicken and Shrimp Stir Fry is the kind of quick, colorful meal that brings the sizzle straight to your dinner table. Packed with juicy chicken, tender shrimp, and crisp vegetables tossed in a savory-sweet sauce, this stir fry is as satisfying as takeout—but healthier and faster. Whether you’re craving bold Asian flavors or need a last-minute dinner idea, this one-pan dish checks every box.

The beauty of Chicken and Shrimp Stir Fry lies in its balance. From the juicy protein mix to the glossy sauce that coats every bite, it delivers flavor without the fuss. In this article, you’ll learn the best ingredients to use, how to cook shrimp and chicken together without overcooking either, and easy tips to get restaurant-quality results every single time.

Why Chicken and Shrimp Stir Fry Is a Dinner Winner

Easy, Fast, and Delicious

Chicken and Shrimp Stir Fry is a favorite for one simple reason: it gets dinner on the table fast. With just one skillet or wok, you can go from prepping to serving in under 30 minutes. This recipe doesn’t require fancy equipment or hard-to-find ingredients. It’s a flexible dish that works whether you’re using pantry staples or fresh farmers market finds.

This dish also delivers bold, balanced flavor in every bite. The combo of seared chicken and tender shrimp creates a savory protein mix, while the stir fry sauce brings everything together. Garlic, soy sauce, sesame oil, and a hint of sweetness transform basic ingredients into something craveable. It’s a smarter, healthier choice compared to greasy takeout, but just as satisfying.

Busy families and beginner cooks both appreciate how forgiving this recipe is. Forgot a vegetable? Skip it. Want to double the shrimp? Go ahead. Chicken and Shrimp Stir Fry fits into your schedule and your fridge. You can even prep everything ahead and toss it together at dinnertime.

Ideal for Busy Weeknights

Weeknights often leave little room for long cooking sessions. That’s where this stir fry shines. It’s fast, uses one pan, and cleanup is minimal. You only need about 10 minutes of prep and 10–15 minutes of cooking. That’s faster than delivery—and definitely fresher.

Need to meal prep? Chicken and Shrimp Stir Fry is perfect. Just store leftovers in an airtight container and reheat in minutes. It also reheats beautifully without turning soggy or rubbery, unlike many other dishes. This makes it ideal for school lunches or next-day work meals.

What makes it truly unbeatable is how easily it adapts to taste. Want a spicier version? Add chili flakes. Going low-carb? Swap rice for cauliflower rice. Gluten-free? Use tamari instead of soy sauce. This recipe bends to your needs without losing flavor.

Need more dinner ideas like this? Check out these other chicken and shrimp dishes for fast, one-pan meals that work for the whole family.

Best Ingredients for Chicken and Shrimp Stir Fry

Fresh vs Frozen: What Works Best?

Choosing between fresh and frozen ingredients can affect the final taste and texture of your Chicken and Shrimp Stir Fry. Fresh shrimp and chicken provide better sear and flavor, but high-quality frozen options work just as well when thawed correctly. If using frozen shrimp, opt for peeled, deveined varieties to save time. For chicken, thin-sliced breast or thigh meat works best—just pat it dry before cooking.

Vegetables also matter. Stir fry recipes thrive on crisp, colorful produce. Bell peppers, snap peas, carrots, and broccoli are classics, but zucchini, baby corn, and mushrooms fit right in. Choose vegetables that hold up well to high heat. Frozen stir-fry veggie mixes are okay in a pinch, but fresh veggies maintain better texture and color.

Aromatics bring depth. Always include garlic and fresh or powdered ginger. Green onions are great for topping, adding both flavor and a pop of color. If you like a bit of heat, thinly sliced chilies or crushed red pepper can make a big difference.

Choosing the Right Veggies and Sauces

A solid stir fry starts with smart ingredient pairing. In Chicken and Shrimp Stir Fry, balance is everything. Pair softer vegetables like mushrooms with crunchier options like snow peas or bell peppers. This mix creates contrast and keeps every bite interesting.

Sauces are the real flavor builders. A basic blend includes soy sauce, sesame oil, rice vinegar, honey or brown sugar, and a thickening agent like cornstarch. You can also toss in oyster sauce or hoisin for more umami depth. The right sauce coats the ingredients without drowning them.

Here’s a quick sauce base to get you started:

Mix this sauce in a bowl before you start cooking. Add it at the end to coat everything evenly without creating steam that softens the vegetables.

For bold flavor inspiration, recipes like Hot Honey Fried Shrimp pair sweet heat with crispy textures—perfect for stir fry fans looking to switch it up.

Prepping Chicken and Shrimp for Stir Fry

Should You Cook Chicken and Shrimp Together?

Many wonder if it’s safe or smart to cook both meats in the same pan. The short answer: yes, but only with the right timing. In a good Chicken and Shrimp Stir Fry, the chicken needs more time to cook than shrimp. So, the key is to cook them separately for best results.

Start by heating oil in the pan and cooking the chicken until golden and just cooked through. Then remove it and cook the shrimp. Shrimp cook fast—just 2 to 3 minutes per side. Once the shrimp turns pink and curls slightly, it’s done. Overcooking makes it rubbery, so don’t walk away.

Once both proteins are cooked, return them to the pan together during the final toss with sauce and veggies. This reheats them without risking texture.

Separating the cooking steps helps each ingredient shine. It also gives you better control over texture, which is a big deal in stir fry dishes.

Marinating Tips for Juiciness and Flavor

Marinating adds extra flavor and keeps the meat juicy. For chicken, use a simple marinade with soy sauce, cornstarch, and a little oil. The soy adds salt and umami, while cornstarch locks in moisture. Just 15–20 minutes is enough.

Shrimp don’t need a long soak. A quick mix of garlic, lemon juice, and a dash of sesame oil does the trick. Let them sit while you prep the vegetables.

Here’s a basic marinade guide:

Avoid over-marinating shrimp, especially with acidic ingredients like lemon or vinegar. They can start to “cook” the shrimp and make it mushy.

Want to expand your stir fry game? Try a creamy twist with Chicken and Shrimp Alfredo for a fusion-style take that still delivers quick results.

Stir Fry Cooking Technique that Works Every Time

What Are the 3 Rules of Stir-Frying?

To make Chicken and Shrimp Stir Fry taste like it came from a great Asian restaurant, stick to three simple rules: high heat, constant movement, and proper prep. These basics aren’t just tips—they’re game changers.

1. Use high heat. Stir-frying relies on fast cooking to create that signature char and texture. A hot wok or skillet gives you the sear you need, especially for the chicken. Don’t crowd the pan, or it’ll steam instead of sear.

2. Keep things moving. Stir constantly. This keeps the ingredients from burning and helps everything cook evenly. If you let shrimp or chicken sit too long in one spot, they’ll dry out.

3. Prep everything first. Stir-frying happens fast. Slice all your veggies, mix the sauce, and marinate your proteins before you turn on the heat. There’s no time to stop once the cooking starts.

Stick to these rules, and you’ll avoid soggy veggies, overcooked shrimp, or rubbery chicken.

Wok or Skillet: Which One to Use and Why

A wok is the classic tool for stir-frying. Its shape concentrates heat at the bottom, giving food a perfect sear. If you have one, use it. Just make sure it’s hot before you start. Carbon steel woks heat quickly and give great results.

But don’t worry if you only have a skillet. A wide, flat-bottomed pan works too. Just choose one that holds heat well, like cast iron or stainless steel. Avoid nonstick pans—they don’t reach high enough temperatures and can leave your stir fry limp.

Whichever you use, preheat it for a few minutes before adding oil. Then swirl in a high-smoke-point oil like avocado, grapeseed, or vegetable oil. Don’t use olive oil—it burns too fast under high heat.

Both tools work if you follow the same steps: high heat, quick cooking, and minimal crowding.

Step-by-Step Chicken and Shrimp Stir Fry Recipe

Cooking Order: What Goes in First?

In Chicken and Shrimp Stir Fry, cooking order matters. It affects everything—from flavor to texture. Start with the ingredients that take the longest, and finish with the most delicate ones. Here’s a smart sequence:

1. Cook the chicken first. Sear it in a hot wok or skillet with oil until browned and just cooked through. Then remove it and set it aside.
2. Next, stir-fry the vegetables. Begin with firm ones like carrots and broccoli. Then add quicker-cooking ones like bell peppers and snap peas.
3. Now, stir-fry the shrimp. Toss them in the pan for 2–3 minutes until pink and opaque.
4. Return chicken to the pan. Add the sauce and stir to coat everything evenly. Cook for just another minute or two.

By separating steps, you keep the proteins juicy and the veggies crisp. Dumping everything in at once might sound quicker, but it kills texture and flavor.

Timing the Shrimp and Chicken Just Right

Timing is what makes this dish work. Shrimp cook incredibly fast. If you overdo it—even by a minute—they turn rubbery. Chicken, on the other hand, needs a few minutes longer to cook through.

Here’s a basic timing breakdown:

Keep the heat high and stay focused. This isn’t a walk-away meal. But it’s fast—so you’re done cooking before you even think of checking your phone.

If you enjoy this quick and flavorful stir fry, be sure to explore more chicken and shrimp recipes that bring the best of land and sea to your plate.

Tips to Keep Chicken Tender in Stir Fry

How to Stir-Fry Chicken So It’s Tender

Tender chicken doesn’t happen by accident. In Chicken and Shrimp Stir Fry, texture is just as important as taste. The goal is moist, juicy slices that soak up flavor—not rubbery bites that ruin the dish.

Here’s how to make that happen:

• Slice it thin. Thinner strips cook faster and more evenly. Always cut against the grain for extra tenderness.
• Marinate with cornstarch. A light coating of cornstarch locks in moisture and creates a silky texture. Combine it with soy sauce and oil for a 15-minute marinade that works wonders.
• Use high heat and don’t crowd the pan. Crowding drops the pan’s temperature and causes steaming. Work in batches if needed.
• Flip once, then leave it alone. Searing the chicken properly adds flavor. Constant stirring can actually ruin the texture.
• Remove it once done. Don’t leave it in the pan with the veggies or shrimp. Set it aside and add it back at the end to avoid overcooking.

Following these steps will keep your chicken juicy and flavorful every time.

Avoiding Overcooking and Tough Meat

Chicken goes from tender to dry in under a minute if you’re not careful. One of the most common stir-fry mistakes is overcooking.

Here’s how to avoid that:

• Cook chicken separately. Always finish cooking it before adding other ingredients.
• Use medium-high heat. High enough to sear, but not so hot that it burns before cooking through.
• Rest the chicken. After searing, let it rest on a plate. This redistributes juices inside.
• Don’t simmer in sauce too long. Toss chicken in sauce only during the last minute. Simmering it in liquid for too long makes it chewy.

When done right, the chicken will stay moist even after reheating the dish. That’s especially helpful for meal prep or next-day lunches.

Serving and Pairing Ideas for a Complete Meal

Best Sides to Serve With Stir Fry

Chicken and Shrimp Stir Fry is a full meal on its own, but pairing it with the right side can take things to the next level. The most popular choice? Steamed white rice. It soaks up that glossy sauce and balances the bold flavors.

If you’re looking for variety, try these simple side ideas:

• Jasmine rice or brown rice – Mild and aromatic, these are classic.
• Fried rice – Adds richness and texture.
• Lo mein or rice noodles – Soak up sauce and stretch the meal.
• Cauliflower rice – A low-carb alternative with a neutral base.
• Egg drop soup or miso soup – Great for lighter starters.
• Steamed dumplings or spring rolls – Perfect for a full takeout-style plate.

Want a light crunch on the side? Toss together an Asian cucumber salad with rice vinegar, sesame oil, and sesame seeds. It complements the heat and richness of the stir fry beautifully.

How to Store and Reheat Leftovers Without Drying Out

One of the best things about Chicken and Shrimp Stir Fry is how well it holds up. Store leftovers in an airtight container once cooled. They last up to 3 days in the fridge.

When reheating:

• Use the stovetop over medium heat for best texture.
• Add a splash of water or broth before reheating to loosen the sauce.
• Stir gently and heat until warm—don’t boil.

Avoid the microwave if possible. It tends to overcook shrimp and dry out the chicken. But if you must, heat in 30-second intervals and stir in between.

You can even enjoy leftovers cold in a rice bowl or wrap for lunch the next day. The flavor holds strong, and the texture stays satisfying.

If you love pairing stir fry with vegetables, this chicken and peppers recipe is another fast skillet winner with great weeknight potential.

FAQs: Chicken and Shrimp Stir Fry

Looking for another take on a quick and healthy stir-fry?
Check out this Shrimp and Chicken Stir-Fry recipe from Allrecipes — it features juicy chicken, plump shrimp, and a delicious garlic-ginger sauce tossed with colorful veggies.

Chicken and Shrimp Stir Fry is more than a quick dinner—it’s a go-to solution when you want something flavorful, flexible, and fast. With the right prep, a balanced sauce, and a few smart cooking steps, this one-pan meal becomes a favorite you’ll want to repeat weekly.

It works for families, meal preppers, and even picky eaters. You can swap veggies, adjust heat levels, or double the sauce. It’s that kind of dish: dependable and always satisfying. Keep it simple or add your twist—either way, it’s a winner every time.

Chicken and Shrimp Stir Fry: Fast, Flavorful, and Better Than Takeout

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A quick, colorful, and flavorful one-pan dish packed with juicy chicken, tender shrimp, and crisp vegetables tossed in a savory-sweet stir fry sauce.

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

Ingredients

Scale 1x2x3x

• 1 lb boneless skinless chicken breast, thinly sliced
• 1/2 lb medium shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/2 tsp powdered)
• 2 tbsp vegetable oil (divided)
• 2 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp cornstarch + 1 tbsp water (slurry)
• Salt and pepper, to taste
• Optional: green onions, red pepper flakes, sesame seeds for garnish

Instructions

1. Marinate chicken in 2 tbsp soy sauce, 1 tbsp oil, and 1 tsp cornstarch for 15–30 minutes.
2. Toss shrimp with 1 tsp sesame oil, 1 tsp lemon juice, and garlic. Set aside for 10–15 minutes.
3. In a small bowl, mix soy sauce, honey, sesame oil, rice vinegar, and cornstarch slurry. Set aside.
4. Heat 1 tbsp oil in a wok or skillet over high heat. Cook chicken until golden and just cooked through (about 5–6 minutes). Remove and set aside.
5. In the same pan, add shrimp and cook 2–3 minutes until pink and opaque. Remove and set aside.
6. Add remaining oil, then stir fry broccoli and carrots for 2 minutes. Add bell pepper and snap peas, cook another 2–3 minutes.
7. Return chicken and shrimp to the pan. Pour in the sauce and toss everything to coat evenly.
8. Cook 1–2 more minutes until sauce thickens. Serve immediately, topped with optional garnishes.

Notes

Prep everything ahead before cooking begins. Use high heat and avoid crowding the pan to ensure perfect texture. Great served with rice or noodles, and leftovers reheat well.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stir Fry
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 plate
• Calories: 380
• Sugar: 5g
• Sodium: 820mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 140mg

Keywords: chicken stir fry, shrimp stir fry, easy dinner, one pan meal, quick stir fry