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Simple Shrimp and Chicken Stir Fry

When I make stir-fry, I never measure anything. I just throw stuff in. . so here's my best estimation at all the measurements. Add or substitute with any protein and vegetables! When making stir-fry for my husband, I add a little minced garlic and brown sugar as well.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main
Servings: 4 -6
Author: Hip Foodie Mom

Ingredients

  • 2 tablespoons olive oil
  • 1-2 cups broccoli cut into florets
  • 1 package mushrooms sliced
  • 2 to 3 carrots cut
  • 1 bell pepper red or yellow, chopped
  • 1-2 cups sugar snap peas chopped
  • 1 cup onion diced
  • salt and pepper
  • about 1 tablespoon sesame oil
  • about 1 pound shrimp fresh or frozen, but if frozen, make sure it's completely thawed
  • 2 cups rotisserie chicken; chopped
  • 1/4 cup low sodium soy sauce
  • 1-2 teaspoons of balsamic vinegar
  • Serve with brown rice

Instructions

  • Get all your veggies prepped: washed and chopped. And cut up your rotisserie chicken.
  • Heat the olive oil in a large skillet or wok over high heat. After a minute or 2, throw in all of your vegetables and allow them to cook until just tender, for about 2 minutes. Stirring occasionally. After 2 minutes, reduce the heat to medium-high and cook your vegetables or another 3 minutes or so. Season with a little salt and pepper.
  • Add the shrimp and chicken. Drizzle the sesame oil, add the low sodium soy sauce and a splash or 2 of balsamic vinegar. Taste and add more soy sauce or balsamic vinegar if needed. Cook for another 5 minutes or so. Serve over brown rice.