Chicken and shrimp stir fry is a quick, easy, 20-minute recipe that is perfect for weekday dinners. Serve over a warm bowl of rice, or pair up with noodles of your choice!
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Chicken and shrimp - it is such an underrated combo of proteins! The chicken’s juicy rich flavor goes so well with the freshness of the shrimp. They are cooked to perfection in one pan, along with mushroom slices and baby spinach.
The seasoning is done with a simple mix of oyster sauce, tamari soy sauce, and sake, making this dish full of Asian umami rich flavor.
The key is to keep adding the ingredients in the right order at the right timing, so everything comes out perfectly cooked!
Ingredients for this recipe
- Olive oil
- Garlic cloves
- Boneless skinless chicken thighs
- Salt
- Large shrimp
- Baby portobello mushrooms
- Baby spinach leaves
For seasoning:
- Gluten-free oyster sauce
- Tamari soy sauce
- Sake - or dry white wine
Optional toppings:
- Roasted white sesame
- White pepper
How to make chicken and shrimp stir fry
Step 1. Combine the oyster sauce, soy sauce, and sake in a cup. Set aside.
Step 2. Heat up the olive oil in a large pan. Cook the garlic until fragrant.
Step 3. Add the chicken and cook 80% of the way over high heat.
Step 4. Add shrimp to the pan. Cook until its color changes.
Step 5. Add the mushrooms, and the seasoning mix. Cook for another minute.
Step 6. Add the baby spinach and cook until it wilts, for 30 seconds or so.
Step 7. Serve with ground white pepper and white sesame (optional).
*See the recipe card below for detailed instructions.
Tips
- You will want to work fast once you start cooking. Make sure to have all ingredients ready before you turn on the heat!
- If your shrimp is wet, pat them dry well with paper towels before adding to the pan. This reduces the fishy flavor, and avoids the dish getting watery.
FAQ
Chicken and shrimp stir fry can be refrigerated for up to 3 days, covered tightly. Microwave or cook over the stovetop for a few minutes to reheat.
Of course! Any vegetables you have on hand can be added as long as they cook fast. Sugar snap peas, thinly sliced bell peppers, and cabbage are some good options.
More stir fry recipes...
Recipe
Chicken and Shrimp Stir Fry
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 pound boneless skinless chicken thighs cut into small pieces
- ½ teaspoon salt
- 1 pound large shrimp peeled and deveined
- 8 baby portobello mushrooms stems removed and sliced
- 1 cup baby spinach packed
For seasoning mix
- 2 tablepsoons gluten-free oyster sauce
- 2 tablespoons tamari soy sauce
- 1 tablespoon sake or dry white wine
Optional toppings
- White pepper
- Roasted white sesame
Instructions
- Combine the oyster sauce, soy sauce, and sake in a cup. Set aside.
- Heat up the olive oil in a large pan. Cook the garlic until fragrant.
- Add the chicken and cook 80% of the way over high heat.
- Add shrimp to the pan. Cook until its color changes.
- Add the mushrooms, and the seasoning mix. Cook for another minute.
- Add the baby spinach and cook until it wilts, for 30 seconds or so.
- Serve with white pepper and roasted white sesame (optional).
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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