Can I cook chicken and shrimp together?

Yes, but cook them in stages. Start by searing the chicken until it's fully cooked. Remove it, then stir-fry the shrimp separately. This prevents overcooking and keeps both proteins tender. Combine them at the end for the final toss with sauce.

What are the 3 rules of stir-frying?

First, use high heat to sear quickly. Second, prep all ingredients before cooking—there’s no time to chop once you start. Third, keep everything moving in the pan. Constant motion ensures even cooking and that nothing burns.

How to stir-fry chicken so it's tender?

Slice it thin, marinate with cornstarch and soy sauce, and cook quickly over medium-high heat. Don’t crowd the pan, and avoid overcooking. Rest the chicken before returning it to the pan with the sauce.

What is the secret to stir-fry?

Balance and timing. Use a sauce that hits sweet, salty, and umami notes. Cook ingredients separately based on their cooking times. Add the sauce at the end so it coats everything evenly without turning the vegetables soggy.

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

Ingredients

Scale

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

Marinate chicken in 2 tbsp soy sauce, 1 tbsp oil, and 1 tsp cornstarch for 15–30 minutes.
Toss shrimp with 1 tsp sesame oil, 1 tsp lemon juice, and garlic. Set aside for 10–15 minutes.
In a small bowl, mix soy sauce, honey, sesame oil, rice vinegar, and cornstarch slurry. Set aside.
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.
In the same pan, add shrimp and cook 2–3 minutes until pink and opaque. Remove and set aside.
Add remaining oil, then stir fry broccoli and carrots for 2 minutes. Add bell pepper and snap peas, cook another 2–3 minutes.
Return chicken and shrimp to the pan. Pour in the sauce and toss everything to coat evenly.
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