Chicken & Shrimp Stir Fry

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This chicken and shrimp stir fry is one of my go-to 20-minute dinners. It’s packed with veggies, tossed in a delicious honey soy sauce, and so easy to make—perfect served over rice or noodles.

You know those meals that just work—tasty, family-approved, packed with protein, and quick to make? This chicken and shrimp stir-fry is exactly that! It’s a staple in our kitchen, especially when we’ve got some leftover rice or veggies hanging around in the fridge. And the best part? You can make it your own with whatever you’ve got on hand.

Juicy chicken and tender shrimp get coated in a glossy, sweet-and-savory sauce and tossed with a rainbow of veggies for a nourishing, satisfying dinner. We love it over jasmine or basmati rice, but noodles work too. This version has banana peppers and broccoli, but feel free to throw in mushrooms, snow peas, capsicum or whatever you love. It’s super flexible, flavorful, and always a crowd-pleaser!

Side shot of chicken and shrimp stir fry in a bowl.

Ingredients You’ll Need

To make this easy chicken and shrimp stir-fry, you’ll need a mix of fresh produce and a few pantry staples:

Chicken: Thinly sliced skinless chicken breast cooks quickly, soaks up flavor beautifully, and keeps the dish light and lean.
Shrimp: Use defrosted raw shrimp (prawns), with or without the tails—whatever you prefer.
Veggies: Banana peppers or bell peppers, spring onions, and broccoli add color, crunch, and natural sweetness.
Broth: Chicken, vegetable, or even bone broth works well as the base for the sauce.
Soy Sauce: Go for low-sodium soy sauce to keep things balanced. For a gluten-free option, tamari or coconut aminos are great substitutes.
Honey: Just a touch for sweetness and depth of flavor.
Garlic: Freshly minced garlic adds bold, aromatic flavor. In a pinch, ½ teaspoon of garlic powder works too.
Rice Vinegar: A splash of this brightens up the sauce with mild acidity.
Arrowroot Flour: Helps thicken the sauce for that glossy, restaurant-style finish. You can also use tapioca flour or cornstarch.
Sesame Seeds: Sprinkle on top for a nutty crunch and a pretty garnish.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Chicken and shrimp Stir Fry

This stir-fry comes together quickly, so it’s best to have everything prepped before you start cooking. Here's how to make it step-by-step:

Slice the Chicken: Use kitchen scissors or a sharp knife to cut the chicken breasts into thin strips. This helps them cook quickly and evenly.

Make the Stir-Fry Sauce: In a small bowl or measuring jug, whisk together the broth, soy sauce, honey, rice vinegar, minced garlic, and arrowroot starch until smooth and fully dissolved. Set it aside.

Cook the Chicken: Heat a large skillet or wok over medium-low heat and drizzle in a bit of avocado oil. Once hot, add the chicken strips in a single layer. Cook for about 1 minute per side, just until lightly golden.

Chicken breast being cooked in a skillet.

Add the Veggies: Toss in the banana peppers (or bell peppers) and broccoli. Stir-fry for 3–4 minutes until the veggies are just tender and the chicken is cooked through.

Add the Shrimp & Spring Onions: Add the shrimp and spring onions to the pan. Give everything a good toss to combine and cook for another 2–3 minutes, until the shrimp are pink and opaque.

Pour in the Sauce: Add the prepared sauce to the pan. Stir everything together and let it simmer for 3–4 minutes, or until the sauce thickens and beautifully coats the stir-fry.

Serve & Enjoy: Spoon the stir-fry over warm jasmine or basmati rice. Sprinkle with sesame seeds, and serve immediately. So simple, so satisfying!

Spring onions and sauce added to the skillet.

Recipe Variations & Tips

Low-Carb Option: Serve over cauliflower rice, zucchini noodles, or in lettuce cups for a lighter, low-carb alternative.
Veggie Swap: Mix it up with green beans, baby corn, water chestnuts, or red onion. Use whatever you have on hand.
Change the Protein: Swap the chicken for beef, pork tenderloin, extra shrimp, or tofu for a vegetarian twist.
Don’t Overcook: Cook the chicken just until done to keep it tender and juicy, overcooking can make it dry.
Boost the Flavour: Add fresh ginger, a splash of toasted sesame oil, or spice it up with sriracha or sweet chili sauce.

Chicken and shrimp stir fry in a bowl with sesame seeds.

How to Store

Refrigerate: Store leftover chicken and shrimp stir-fry in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through.
Freeze: Freezing is not recommended, as the shrimp and vegetables may become mushy once thawed.

Recipe FAQ

Can I use frozen vegetables?

Yes, frozen vegetables work well in this stir-fry. Add them directly to the pan and cook until heated through.

Can I use frozen shrimp or chicken?

Can I use frozen shrimp or chicken?

What’s the best way to cut the chicken?

Slice the chicken into thin strips using kitchen scissors or a sharp knife. For easier slicing, partially freeze the chicken first.

Can I make it spicy?

Definitely! You can add chili flakes, a dash of sriracha, or sweet chili sauce instead of honey to turn up the heat.

Shrimp can chicken stir fry in a bowl with a fork.

More Stir Fry Recipes

Sweet Chili Chicken Stir Fry

15-Minute Peanut Chickpea Stir Fry

Teriyaki Beef Bowls

Ground Turkey Teriyaki Stir Fry

If you try this chicken and shrimp stir fry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.