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Chicken Shrimp Stir Fry

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Asian
Keyword: chicken, chickenstirfry, stirfry


  • 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!



*If using frozen shrimp, defrost first.