I can’t believe April is almost here. Pretty soon, it’ll be June and school will be out. I feel like the first week back to school after spring break is always so hard. It’s hard to get the kids back on a normal sleeping schedule and excited about school again. This week was hard for me too because I also got used to sleeping in a little and the relaxing mornings where I was able to sit and drink my coffee in silence and was not rushing around getting everything ready for school.
Chicken Shrimp Stir Fry
At least I’m keeping weeknight dinners easy and delicious!
Seriously, how can you go wrong with a Chicken Shrimp Stir Fry?! I love loading in the veggies and making mine really colorful. The kids will eat everything except the bell peppers, those are for me!
The best part for the kids? The shrimp! They love it!
Serve this over some white or brown rice and you have a winner! I hope you give this one a try!
Substitutions To Chicken and Shrimp Stir Fry
- You can keep this stir fry recipe completely vegetarian too! Just omit the chicken and shrimp and use veggie broth instead of the chicken broth.
- Use slices of beef instead of chicken
- For the veggies, use whatever your family will eat!
Chicken Shrimp Stir Fry
- 1 tablespoon vegetable oil
- 1 lb. boneless skinless chicken breast or thigh meat cut into 1/2-inch pieces
- 1 cup onion diced
- 1 8 oz. mushrooms sliced
- 2 to 3 carrots sliced
- 1/2 red bell pepper sliced thin
- 1/2 yellow bell pepper sliced thin
- 1 to 2 cups sugar snap peas cut in half or left whole
- 1 tablespoon sesame oil
- 1/2 cup chicken stock
- 1/4 cup + 1 tablespoon hoisin sauce plus more if needed
- 2 tablespoons soy sauce low sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon powdered ginger
- 1 tablespoon cornstarch (optional) to thicken
- 1/2 pound shrimp cleaned*
- scallions finely diced
- sesame seeds
- In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and
cook for 6 to 8 minutes or until lightly browned. Remove the chicken from the skillet and onto a plate. Set aside.
- Add the onions, mushrooms, carrots, bell peppers, snap peas and cook an additional 5
minutes or until the vegetables begin to soften, stirring frequently. Drizzle on the sesame oil and mix together.
- In a small bowl, whisk together the chicken stock, hoisin sauce, soy sauce, Worcestershire sauce, ginger, and cornstarch until there are no lumps. Add the cooked chicken back in and slowly pour over the chicken and veggies and bring to a boil over medium-high heat.
- Reduce the heat to medium or medium-low, and place the shrimp into the skillet and let cook for about 5 to 6 minutes, flipping the shrimp halfway through, once they turn pink. The sauce should also thicken.
- Mix together one last time and garnish with finely diced scallions and sesame seeds. Serve over steamed rice. Enjoy!
More Asian Food Recipes
- Lo Mein
- Instant Pot Asian Beef Short Ribs
- Fall Inspired Vegetarian Bibimbap
- Korean Curry Rice
- Coconut Shrimp Curry