Chicken shrimp stir fry is a quick and easy meal prep dinner that's perfect for a busy weeknight. It's kid-friendly and it freezes well, too!
Keyword: chicken, chickenstirfry, stirfry
1 tablespoonvegetable oil
1 lb. boneless skinless chicken breast or thigh meatcut into 1/2-inch pieces
18 oz.mushrooms sliced
2 to 3 carrotssliced
1/2red bell pepper sliced thin
1/2yellow 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 tablespoonhoisin sauceplus more if needed
2tablespoons soy saucelow sodium
1 tablespoon Worcestershire sauce
1 teaspoon powdered ginger
1tablespoon cornstarch(optional) to thicken
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!