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Chicken and Shrimp Stir-Fry

A quick and colorful one-pan dish featuring tender chicken, succulent shrimp, and vibrant vegetables tossed in a savory sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Stir-Fry
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, sliced Use boneless and skinless chicken breast for best results.
  • 1 pound shrimp, peeled and deveined
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) Feel free to use seasonal vegetables.
Sauce and Seasoning
  • 3 tablespoons soy sauce Can substitute with tamari for gluten-free option.
  • 2 tablespoons olive oil Use for sautéing.
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • Salt and pepper to taste
For Serving
  • Cooked rice or noodles Serve over white rice, brown rice, or noodles.

Method
 

Cooking
  1. In a large skillet or wok, heat the olive oil over medium heat.
  2. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
  3. Add the sliced chicken breast to the skillet. Stir-fry until no longer pink, about 5-7 minutes.
  4. Once the chicken is cooked through, add the shrimp to the skillet. Cook until they turn pink, around 3-4 minutes.
  5. Toss in the mixed vegetables and pour the soy sauce over the top. Stir everything together for about 3-5 minutes until the vegetables are tender.
  6. Season the stir-fry with salt and pepper to taste.
  7. Serve the chicken and shrimp stir-fry hot over cooked rice or noodles.

Notes

Can customize with different vegetables or proteins. Leftovers keep well and can be reheated easily.