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 & SHRIMP STIR FRY
We love fresh vegetables and once in awhile we need some thing really fast but good for you. I'll use up roasted chicken and throw in some frozen shrimp. mmmm good!
Provided by Goldie Barnhart
Categories Seafood
Time 40m
Number Of Ingredients 19
Steps:
- 1. Prepare all the vegetable and meat.
- 2. Mix the sauce: corn starch, vegetable or chicken broth, soup base, teriyaki sauce & lemon grass, dash of Five spice. Taste. If to strong, add some hot water a tblsp. at a time. Set aside.
- 3. Use a large stir fry pan or a large fry pan. Turn on heat and add oil, when hot add the celery, carrots and peppers. Stir fry to two minutes and then add onions and garlic. Stir fry till they start to darken in color but still crisp. Remove to a bowl.
- 4. Now add a little more oil, add the mushrooms and stir till both sides have softened. Add broccoli and peas, stir broccoli until its crisp tender. Now add the chicken & shrimp. Stir until shrimp and chicken are done.
- 5. Add back rest of vegetables and sprinkle a little five spice and stir. Now stir the sauce base to mix and add to the vegetables and meat. If it gets to thick add some hot water. Stir thoroughly and pour into a bowl or large platter. May serve with rice.
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
SHRIMP & CHICKEN STIR FRY
Make and share this Shrimp & Chicken Stir Fry recipe from Food.com.
Provided by Liza Ellis
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mince garlic.
- Slice carrots.
- Heat olive oil in pan, then add garlic.
- Once garlic has cooked (usually 1 minute), add shrimp and chicken until cooked.
- Add all vegetables, soy sauce, vinegar, and ginger.
- Cover and let simmer until vegetables are cooked.
- Mix and serve over rice.
Nutrition Facts : Calories 283.4, Fat 15.1, SaturatedFat 4, Cholesterol 173.1, Sodium 873.8, Carbohydrate 8.5, Fiber 2.4, Sugar 3.1, Protein 28.6
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.
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.
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