Chicken And Shrimp Vegetable Stir Fry

Prep Time
Cook Time
Ready In

Recipe: #37724

November 12, 2021

"You can serve with rice or noodles if you want"

Original is 6 servings


  • Serving Size: 1 (241.4 g)
  • Calories 368.6
  • Total Fat - 19 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 84.4 mg
  • Sodium - 1096.1 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 4.7 g
  • Sugars - 3.7 g
  • Protein - 23.6 g
  • Calcium - 78.1 mg
  • Iron - 3.4 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Put egg white in a bowl and lightly beat it with 2 teaspoons cornstarch.

Step 2

Slice the chicken breast into bite sized pieces and place in the bowl with the egg white.

Step 3

Add the shrimps

Step 4

Let set 20 minutes

Step 5

Make the sauce.

Step 6

Add all the sauce ingredients into a bowl, and stir so that the cornstarch has dissolved.

Step 7

Have the veggies all set to add to the wok

Step 8

Heat a tablespoon of oil to the wok and get smoking hot

Step 9

Add chicken and stir until in firms up and turns white in colour.

Step 10

Remove from the wok.

Step 11

Keeping the same oil from the chicken, you may need to add another tablespoon

Step 12

Add the vegetables to the wok and fry, stirring and tossing

Step 13

Add nuts and garlic and ginger and chilies

Step 14

Toss the chicken back to the wok

Step 15

Keeping the heat on high, stirring and tossing all the time.

Step 16

Give the sauce a whisk in the bowl, to stir up the cornstarch as it will have settled to the bottom,

Step 17

Then pour the sauce all around the outer edge of the wok

Step 18

Stirring all the time.

Step 19

Add the shrimp and turn off the heat.

Step 20

Add cilantro and green onions

Step 21

Stir a few more times until shrimp turn pink


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose shrimp that are fresh, firm and have a mild smell.
  • For the chicken, pick a cut that is boneless and skinless for easy preparation.

  • Instead of chicken, use tofu for a vegetarian option. Tofu is a great source of plant-based protein, and its texture and flavor will make a great substitute for the chicken.
  • Instead of shrimp, use tempeh for a vegan option. Tempeh is a fermented soy product that is high in protein and has a nutty flavor that will work well in this stir fry.

Thai-style Chicken And Shrimp Vegetable Stir Fry Replace the soy sauce, oyster sauce, and Chinese rice wine with 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and 2 tablespoons of lime juice. Add 1/4 cup of chopped basil leaves at the end of the stir-fry process.

Garlic Fried Rice: This fragrant garlic fried rice is the perfect side dish to this Chicken and Shrimp Vegetable Stir Fry. The savory garlic flavor complements the stir fry and the soft yet slightly crunchy texture of the rice is a great contrast to the crunchy vegetables.

Coconut Curry: This creamy coconut curry is the perfect complement to the Chicken and Shrimp Vegetable Stir Fry. The spicy, creamy coconut flavor pairs perfectly with the stir fry and the rich, creamy texture provides a nice contrast to the crunchy vegetables.


Q: What type of oil should be used for the stir fry?

A: Any neutral-flavored oil such as vegetable, canola, or peanut oil can be used.

Q: How long should the stir fry cook?

A: Stir fry recipes generally require cooking for 5-7 minutes over high heat, stirring frequently.

1 Reviews


I loved how easy this was to prepare. The use of frozen veggies worked perfectly. The chicken and shrimp were complemented well with the broccoli and green beans. The sauce was subtle and flavorful. Thank you!


review by:
(20 Apr 2022)

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Fun facts:

The red chili used in this recipe is a key ingredient in Sichuan cuisine, a style of Chinese cooking popularized by the famous Chinese chef and restaurateur Peng Chang-kuei.

The cashew nuts used in this recipe are native to Brazil, and were first introduced to China by Portuguese traders in the 16th century.