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?

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.

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

Chicken & Shrimp Stir Fry

Description

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.

Ingredients

Scale

1 tablespoon avocado oil
lb (450g) skinless chicken breast, thinly sliced
300g raw shrimp (prawns), peeled and defrosted
4 spring onions, cut into 3-inch pieces
2 red capsicums (or 3 banana peppers), sliced
1 large head of broccoli, cut into florets

Honey Soy Sauce

¾ cup chicken broth
⅓ cup soy sauce
1½ tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon arrowroot starch or cornstarch

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Instructions

Use kitchen scissors or a sharp knife to cut the chicken breasts into thin strips. This helps them cook quickly and evenly.
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.
Heat a large skillet or wok over medium-low heat and drizzle in the avocado oil. Once hot, add the chicken strips in a single layer. Cook for about 1 minute per side, just until lightly golden.
Toss in the peppers and broccoli. Stir-fry for 3–4 minutes until the veggies are just tender and the chicken is cooked through.
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.
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.
Spoon the stir-fry over warm jasmine or basmati rice. Sprinkle with sesame seeds, and serve immediately. So simple, so satisfying!

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or a skillet until warmed through.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner

Nutrition

Serving Size: 1/4 recipe
Calories: 379
Sugar: 10.4g
Fat: 8.5g
Saturated Fat: 1.6g
Carbohydrates: 17g
Fiber: 3.4g
Protein: 50.8g