Let’s be real: when the clock strikes 6 p.m. and your stomach starts grumbling, easy chicken and shrimp recipes suddenly feel like a lifeline. If you’re anything like me, juggling work, errands, and trying to remember if you moved the laundry to the dryer, you don’t have time for complicated dinners. That’s where this bright, fresh, and flavorful stir-fry swoops in like a dinnertime superhero.
It’s packed with juicy chicken, tender shrimp, vibrant veggies, and a sauce so good you’ll want to drizzle it on everything short of your morning coffee. Bonus? It comes together faster than you can find something to watch on Netflix. Let’s get cooking!
Why You’ll Love These Easy Chicken and Shrimp Recipes
First off, this recipe is your golden ticket to a quick, satisfying meal that feels a little fancy — but is totally doable even if you’re still wearing your slippers. It’s packed with healthy veggies, protein from both the chicken and shrimp, and just the right kick of flavor thanks to a sassy little homemade sauce.
And because it’s a stir-fry, it’s super flexible. Got picky eaters? You can easily swap veggies or dial down the heat. Need a low-carb dinner? Skip the rice and pile it over cauliflower rice or just eat it straight from the pan (no judgment).
Ingredients You’ll Need
Here’s what you’ll be tossing into your skillet (and why!):
- Boneless chicken breasts – Tender bites of juicy protein to anchor the dish.
- Cornstarch – Helps the chicken get that light, crispy exterior.
- Red bell pepper – For sweetness, color, and a little crunch.
- Shiitake mushrooms – Earthy richness that gives the stir-fry a deep, savory flavor.
- Red onion – Adds a mild sharpness and beautiful color.
- Garlic – Because what’s dinner without garlic?
- Vegetable oil – For sautéing everything to golden perfection.
- Large shrimp – Quick-cooking, tender, and delicious — they bring a little surf to your turf.
- Baby spinach – Tossed in at the end for a pop of green and a boost of nutrients.
For the Sauce:
- Low-sodium soy sauce – The salty umami base.
- Rice vinegar – A touch of brightness to balance everything out.
- Water – To thin the sauce slightly.
- Brown sugar – A kiss of sweetness.
- Cornstarch – To thicken that luscious sauce.
- Sriracha – For just the right amount of heat.
NOTE: Exact measurements are down below in the recipe card!
How to Make This Easy Chicken and Shrimp Stir-Fry
1. Prep your ingredients: Cut the chicken into cubes or thin slices and season with salt, pepper, and cornstarch. Slice your bell pepper, mushrooms, onion, and garlic. Have everything ready — this dish moves fast once it starts!
2. Cook the chicken: Heat oil in a big nonstick pan over high heat. Sauté the chicken until it’s cooked through and a little browned, about 9 minutes. Remove from the pan and set aside.
3. Make the sauce: Whisk together the soy sauce, vinegar, water, brown sugar, cornstarch, and sriracha. Set it nearby.
4. Cook the shrimp: Toss your shrimp into the same skillet and sauté for about 2 minutes, just until they turn pink and opaque. Pull them out and set aside with the chicken.
5. Sauté the veggies: Add another splash of oil. Stir-fry the bell pepper, mushrooms, onion, and garlic until softened and caramelized in spots — about 7–9 minutes.
6. Bring it all together: Return the chicken and shrimp (and their tasty juices!) to the skillet. Add spinach in handfuls, stirring until just wilted.
7. Sauce it up: Whisk the sauce once more and pour it over everything. Stir-fry for 2 more minutes until everything is glossy, saucy, and smells like heaven. Serve immediately!
Tips to Make This Even Easier
- Don’t overcook the shrimp: They’re drama queens — they go from perfect to rubbery in a hot second. As soon as they’re pink, pull ’em!
- Prep everything first: Stir-fry cooking is like speed dating — no time for hesitation.
- Adjust the heat: More sriracha if you’re feeling spicy, or less if little ones (or spice-adverse adults) are at the table.
Fun fact: This became my go-to stir-fry after a “what’s-for-dinner” meltdown last summer. I threw it together with what I had in the fridge — and now it’s a family favorite!
FAQs About Easy Chicken and Shrimp Recipes
Can I substitute the shiitake mushrooms?
Absolutely! Button mushrooms, cremini, or even zucchini work great if you can’t find shiitakes.
How can I store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet for best results — microwaving can make shrimp a bit chewy.
Can I make it spicier?
Heck yes! Add extra sriracha or sprinkle in some crushed red pepper flakes to turn up the heat.
Whether you’re craving something fresh, need a fast dinner fix, or just want to impress your family without breaking a sweat, this easy chicken and shrimp recipes stir-fry has got you covered. It’s fast, flavorful, and just fancy enough to make you feel like a weeknight rockstar. Happy cooking, friends!
