CHICKEN SHRIMP STIR FRY
Chicken shrimp stir fry is a quick and easy meal prep dinner that's perfect for a busy weeknight. It's kid-friendly and it freezes well, too!
Provided by hipfoodiemom
Categories Dinner
Time 35m
Number Of Ingredients 18
Steps:
- In a large skillet or wok, heat the oil over medium-high heat. Add the chicken andcook for 6 to 8 minutes or until lightly browned. Remove the chicken from the skillet and onto a plate. Set aside.
- Add the onions, mushrooms, carrots, bell peppers, snap peas and cook an additional 5minutes or until the vegetables begin to soften, stirring frequently. Drizzle on the sesame oil and mix together.
- In a small bowl, whisk together the chicken stock, hoisin sauce, soy sauce, Worcestershire sauce, ginger, and cornstarch until there are no lumps. Add the cooked chicken back in and slowly pour over the chicken and veggies and bring to a boil over medium-high heat.
- Reduce the heat to medium or medium-low, and place the shrimp into the skillet and let cook for about 5 to 6 minutes, flipping the shrimp halfway through, once they turn pink. The sauce should also thicken.
- Mix together one last time and garnish with finely diced scallions and sesame seeds. Serve over steamed rice. Enjoy!
CHICKEN AND SHRIMP STIR FRY RECIPE
A healthy entree that is loaded with flavor. Use any vegetables that you like in your stir fry. With the minimal seasoning it is surprising how full of flavor everything is.
Provided by RecipeTips
Time 20m
Number Of Ingredients 11
Steps:
- Heat oil in skillet or wok.Add chicken and shrimp and sauté over medium heat until chicken is cooked through, approximately 4 minutes.Add broccoli, peas, peppers and green onions and cook for 2 more minutes. Add ginger, soy sauce and garlic powder; toss and cook for 1 minute.Serve over brown rice.
CHICKEN & SHRIMP STIR-FRY
This stir-fry recipe features chicken, garlic, shrimp, red pepper, mushrooms, red onion, sugar snap peas, baby corn, soy sauce, bean sprouts and our Pineapple Coconut Mango Tequila Sauce.
Provided by Kim Cupps
Categories Entree / Seafood
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper.
- Heat wok or rounded sauté pan over very high heat.
- Add vegetable oil and then add garlic. Sauté for 10 seconds.
- Add seasoned chicken pieces, stir continuously and cook for 4 - 5 minutes.
- Add shrimp and red peppers. Continue stirring vigorously and cook for 1 minute.
- Add mushrooms, onions, sugar snap peas and baby corn. Continue to stir while cooking 2 minutes.
- Add the soy sauce and Pineapple Coconut Mango Tequila Sauce and stir to coat all ingredients.
- Remove from heat and add bean spouts. Stir and serve.
Nutrition Facts : ServingSize 4
GINGER CHICKEN AND SHRIMP STIR FRY
I don't remember where this one came from, then again I've changed it around so much it's nothing like whatever it was I started out with. I'm pretty happy with it, as it is now. Times and servings are a guess.
Provided by Pierre Dance
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sauce ingredients. Set aside.
- Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
- Add shrimp and stir fry 2 minutes.
- Remove and set aside.
- Add 1 TBS oil, swirl.
- Add chicken, stir fry 3 minutes.
- Add garlic and ginger; stir fry 1/2 minute more.
- Empty and scrape the good stuff from the wok. Set aside.
- Reheat wok and add 2 Tbs oil. Swirl to coat.
- Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
- Add 1 TBS water; cover, steam 1 minute.
- Push vegetables up the sides of the wok.
- Stir the sauce well to mix all of the cornstarch.
- Add to the center of the wok.
- Stir until thick and bubbly.
- Add the shrimp and chicken. Combine with the vegetables.
- Heat through.
- Serve.
STIR FRY SHRIMP AND CHICKEN RECIPE
This delicious stir fry shrimp is made with tender chicken breasts and juicy shrimp, mixed with a savory, rightly sour, and slightly spicy sauce.
Provided by Dora Palmer
Categories Sauteed
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons of rice wine, and 2 teaspoons of sesame oil.
- Sprinkle with the cornstarch, and mix until evenly combined.
- Set aside to marinate for 25 minutes.
- Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook for about 5 minutes until the chicken has turned white on the outside and is still a bit pink in the center.
- Remove the chicken and wipe the wok clean.
- Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown.
- Stir in the dried chilis and Szechuan peppercorns. Cook and stir for a few seconds until the peppers begin to darken.
- Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar.
- Bring to a boil, stir in the chicken, and cook for about 5 minutes more until the peppers are nearly tender, and the chicken is no longer pink in the center.
- Stir in the peanuts and green onion until the green onion becomes limp.
- Stir in a few drops of sesame oil to serve. Enjoy!
Nutrition Facts : Carbohydrate 33.44g, Cholesterol 99.78mg, Fat 57.77g, Fiber 7.93g, Protein 38.60g, SaturatedFat 6.98g, ServingSize 4.00, Sodium 1,447.82mg, Sugar 0.00, UnsaturatedFat 33.43g
SHRIMP STIR-FRY
This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
- Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP
The noodles for this stir-fried egg noodles with chicken and shrimp dish are cooked into crisp individual pancakes that catch the juices from the vegetables, chicken, and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
- In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
- Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
- Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
- Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
- Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.
Nutrition Facts : Calories 334 g, Cholesterol 125 g, Fat 7 g, Fiber 1 g, Protein 30 g, Sodium 701 g
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
CHICKEN AND SCALLOP STIR FRY
Originally this recipe came from Recipezaar's "Stir Fry Scallops" But I didn't have a lot of the ingredients so it ended up being very different! I loved the outcome and thought it would be best just to post a separate variation to that recipe. We ate it with rice but my family had suggested they would have liked it with rice noodles also. Hope you enjoy it as much as we did :)
Provided by Lady MoM
Categories One Dish Meal
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Clean and chop all your vegetables, place in bowl and set aside.
- Rinse and drain scallops. (NOTE: Put rice in rice cooker or start to soak noodles about now to have everything ready at one time).
- Mix all of sauce ingredients until a nice constancy. Divide and place half in medium sized bowl, add scallops stirring until coated.Set aside to marinate.
- Chop meat if not already done and place in separate bowl, sprinkle with salt and pepper and pour over Worcestershire sauce; let stand about 2 minutes.
- Heat oil in wok or similar pan. Cook chicken till half way done about 5 minutes.
- Add scallops continue cooking for about 3-4 minutes until throughly cooked but not overdone!
- Remove meat and set aside. Add vegetables to wok and add remaining sauce. Stir Fry about 5 minutes until tender-crisp. Return meat and heat through.
- Serve over your rice or rice noodles!
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