CHICKEN AND SHRIMP STIR FRY
A quick and colorful stir fry packed with protein and veggies, perfect for a weeknight dinner.
Ingredients
- 1 pound chicken breast sliced into thin strips
- 1 pound shrimp peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1 carrot sliced
- 2 garlic cloves minced
- 1 teaspoon ginger minced
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
STEP 1: MARINATE THE CHICKEN AND SHRIMP
- Combine chicken and shrimp in a bowl. Add soy sauce, oyster sauce, and cornstarch. Mix well to coat. Let it marinate for about 15-20 minutes.
STEP 2: COOK THE CHICKEN AND SHRIMP
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of oil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove and set aside with the chicken.
STEP 3: STIR FRY THE VEGETABLES
- In the same skillet, add the bell pepper, broccoli, and carrot. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp. Add minced garlic and ginger, cooking for an additional minute until fragrant.
STEP 4: COMBINE AND SERVE
- Return the cooked chicken and shrimp to the skillet. Toss everything together and season with salt and pepper to taste. Cook for another 2 minutes to heat through.
- Serve the stir fry over cooked rice or noodles.