Quick and Easy Shrimp and Chicken Stir Fry Recipe
Looking for a healthy and delicious meal that’s ready in under 30 minutes? This Shrimp and Chicken Stir Fry is packed with fresh vegetables, lean protein, and bold flavors. Perfect for a weeknight dinner or meal prep, this recipe is a crowd-pleaser that’s both nutritious and satisfying.
Ingredients
- 2 crowns of broccoli (fresh or frozen)
- 1 cup shredded carrots
- 1/2 small onion, sliced thin
- 12 oz bag of bean sprouts
- 3 cloves of garlic, minced
- 2 stalks of celery, chopped
- 2 cups chopped mushrooms (button or shiitake)
- 12 large shrimp, peeled and deveined
- 1 1/2 cups roasted chicken breast, shredded
- 3/4 cup Kikkoman Stir Fry Sauce (or your favorite stir fry sauce)
Preparation
Start by heating a large skillet or wok over medium heat. Add a drizzle of oil and brown the sliced onions until they become translucent. Next, add the minced garlic and cook for another 2-3 minutes, stirring frequently to avoid burning. Toss in the broccoli florets and cook for 2 more minutes, then add 2-3 tablespoons of water, cover, and steam until the broccoli is tender-crisp, mixing occasionally.
Add the shredded carrots, chopped celery, and mushrooms to the skillet and cook until all the vegetables are tender. Once done, transfer the vegetables to a bowl and set aside. In the same skillet, add the shrimp and cook until they turn pink and are fully cooked, stirring frequently. Remove the shrimp and add them to the bowl with the vegetables.
Next, add the shredded chicken to the skillet to warm it through. After 2 minutes, add the bean sprouts and cook for another minute. Return the vegetable and shrimp mixture to the skillet, then slowly pour in the Kikkoman Stir Fry Sauce, stirring to combine everything evenly. Cook for an additional 2-3 minutes to allow the flavors to meld together.
Serve this Shrimp and Chicken Stir Fry hot over steamed rice or noodles for a complete meal. Enjoy the perfect balance of protein, veggies, and savory sauce in every bite!
