Irresistible Chicken and Shrimp Stir Fry: in 20 Minutes

Imagine this: It’s 6 p.m., your stomach’s growling, and the takeout menu is calling your name. But wait! What if you could whip up a sizzling, flavor-packed chicken and shrimp stir fry in just 20 minutes—faster than delivery? This dish is the ultimate weeknight lifesaver, combining tender chicken, juicy shrimp, and crisp veggies in a savory garlic-soy glaze that’ll make your taste buds dance.

Did you know stir fries date back to ancient China, where cooks used blazing-hot woks to sear ingredients over open flames? This recipe honors that tradition but skips the fuss. Think of it as the lovechild of our fan-favorite Honey Garlic Beef Stir Fry, but lighter, quicker, and packed with double the protein. Perfect for busy families, picky eaters, or anyone craving restaurant-quality meals without the price tag. Plus, it’s easily customizable—swap soy sauce for tamari (gluten-free!) or load up on low-carb veggies. Ready to ditch the drive-thru and become a stir-fry superstar? Let’s fire up that skillet!

What is Chicken and Shrimp Stir Fry?

Why settle for one protein when you can have two? Chicken and shrimp stir fry is exactly what it sounds like: a speedy, one-pan wonder where tender chicken and plump shrimp meet vibrant veggies in a glossy, umami-rich sauce. But let’s address the elephant in the wok—why isn’t it called “Surf and Turf Stir Fry”? (Too fancy? Maybe. Too fun? Never!)

Legend has it this dish was invented by a frazzled parent who refused to choose between their kid’s love for chicken and their partner’s shrimp obsession. Spoiler: They won dinner MVP. As the saying goes, “The way to a person’s heart is through their stomach,” and this dish is proof. Whether you’re cooking for date night or surviving a chaotic Tuesday, this recipe is your golden ticket to “dinner hero” status. Ready to make mouths water? Let’s chop, sizzle, and serve!

Why You’ll Love This Chicken and Shrimp Stir Fry

1. Double the Protein, Double the Joy: Why pick between chicken or shrimp when you can have both? This dish packs 30g of protein per serving, keeping you full and energized. The tender chicken and buttery shrimp combo is downright addictive—like our Spicy Sesame Noodles, but with a surf-and-turf twist.
2. Wallet-Friendly Wins: 
3.  Skip the 25 take out bill! With pantry staples (soysauce,garlic) and affordable proteins, this meal costs∗∗unde r3.75 per serving** to feed four. Compare that to greasy delivery, and your budget will thank you.
4. Sauce Magic: The secret? A glossy, savory-sweet sauce made with soy sauce, honey, and rice vinegar. Fresh ginger adds zing, while garlic brings the punch. It’s like giving your vegetables a taste hug!

Ready to stir fry your way to glory? Let’s get cooking!

How to Make Chicken and Shrimp Stir Fry

Quick Overview

This 20-minute wonder is all about speed and flavor. Sear marinated chicken and shrimp, stir fry veggies until crisp-tender, then toss everything in a sticky-sweet sauce. No fancy skills required—just a hot pan and a hungry appetite!

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins

Key Ingredients

• Proteins:
  • 1 lb boneless chicken breast (thinly sliced against the grain for tenderness)
  • ½ lb large shrimp (peeled, deveined, tails optional)
• Veggies:
  • 1 red bell pepper (sliced into strips for crunch)
  • 1 cup broccoli florets (bite-sized for quick cooking)
  • ½ cup snap peas (ends trimmed)
  • 1 small carrot (julienned or spiralized for fun!)
• Sauce:
  • ¼ cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tbsp honey (or maple syrup for vegan)
  • 1 tbsp rice vinegar (sub lime juice in a pinch)
  • 2 garlic cloves (minced—no jarred stuff!)
  • 1 tsp fresh ginger (grated, or ½ tsp ground ginger)
  • 1 tsp cornstarch (for that glossy finish)
• Extras:
  • 2 tbsp vegetable oil (high smoke point: avocado or peanut oil works)
  • Sesame seeds + green onions (for that Instagram-worthy garnish)

Step-by-Step Instructions

1. Prep Proteins: Pat chicken and shrimp dry with paper towels (crucial for browning!). Toss shrimp with 1 tbsp soy sauce and a pinch of black pepper. Let sit 5 mins.
2. Make the Sauce: Whisk soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch in a bowl. Taste and add a pinch of red pepper flakes for heat!
3. Cook Chicken: Heat 1 tbsp oil in a wok/large skillet over high heat. Add chicken in a single layer; stir fry 3-4 mins until golden. Pro tip: Don’t overcrowd the pan—cook in batches if needed! Remove and set aside.
4. Cook Shrimp: Add shrimp to the pan; cook 1-2 mins per side until pink and curled. Watch closely—overcooked shrimp turns rubbery! Remove and set aside.
5. Stir Fry Veggies: Add remaining oil. Toss in veggies (start with carrots and broccoli, then add peppers and snap peas). Stir fry 3-4 mins until bright and crisp-tender.
6. Combine Everything: Return chicken and shrimp to the pan. Pour sauce over; toss 1-2 mins until everything’s coated and sauce thickens. Hungry yet?
7. Serve: Garnish with sesame seeds and green onions. Pair with steamed jasmine rice or cauliflower rice for low-carb. Devour!

What to Serve With Chicken and Shrimp Stir Fry

• Steamed Jasmine Rice: The ultimate stir-fry sidekick. Fluffy and fragrant!
• Quick Garlic Noodles: Tossed in butter, garlic, and a splash of soy sauce (try our 10-Minute Garlic Noodles!).
• Asian Slaw: Shredded cabbage, cilantro, and a tangy rice vinegar dressing for crunch.
• Drink Pairing: Iced green tea with lemon or a crisp Sauvignon Blanc.

Like our Teriyaki Chicken Bowl, this stir fry pairs with almost anything. Mix, match, and make it your own!

Top Tips for Perfecting Your Stir Fry

• Prep Like a Pro: Chop veggies and mix sauce the night before. Store proteins in marinade for faster cooking.
• High Heat = No Soggy Veggies: A screaming-hot pan locks in color and crunch. If your stove runs cool, cook in batches.
• Swap It Out:
  • Proteins: Use tofu or thinly sliced beef instead of shrimp.
  • Veggies: Swap broccoli for zucchini, mushrooms, or baby corn.
  • Sauce: Add 1 tbsp peanut butter for a Thai twist or sriracha for heat.
• Garnish Game: Toasted sesame seeds, lime wedges, or chopped peanuts add texture and flair.

Storing and Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 3 days. Tip: Keep rice separate to prevent mushiness.
• Freezer: Freeze (without garnishes) in portioned containers for up to 1 month. Thaw overnight in the fridge.
• Reheat:
  • Microwave: Cover with a damp paper towel and heat in 30-second bursts.
  • Stovetop: Toss in a skillet with a splash of water or broth to revive the sauce.

Hungry for more? Try our 15-Minute Sweet Chili Shrimp next—your taste buds will throw a party!

FAQ (Because We Know You’re Curious)
Q: Can I use frozen shrimp?
A: Absolutely! Thaw overnight in the fridge or under cold running water. Pat dry before cooking.

Q: My sauce isn’t thickening—help!
A: Cornstarch needs heat to activate. Keep the pan hot, and let the sauce bubble for 1-2 mins.

Q: Can I make this keto-friendly?
A: Yes! Swap honey for monk fruit sweetener and serve over cauliflower rice.