Stir Fry Shrimp and Chicken Recipe

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Dora Palmer Modified: March 23, 2022
Stir Fry Shrimp and Chicken Recipe

How To Make Stir Fry Shrimp and Chicken

This delicious stir fry shrimp is made with tender chicken breasts and juicy shrimp, mixed with a savory, rightly sour, and slightly spicy sauce.

Preparation: 30 minutes
Cooking: 20 minutes
Marinate Time: 25 minutes
Total: 1 hour 15 minutes



  • 4chicken breast halves,skinless, boneless, cut into 1-inch cubes
  • 20large shrimp,peeled, deveined
  • 4tspsoy sauce
  • 4tsprice wine,plus an additional 2 tbsp
  • 2tspsesame oil,plus more to taste, optional
  • 1tbspcornstarch
  • ½cupvegetable oil,divided
  • 4garlic cloves,minced
  • 16red chile peppers,dried, cut in half
  • 2tspSzechuan peppercorns
  • 1red bell pepper,sliced
  • 1green bell pepper,sliced
  • ¼cupdark soy sauce
  • 2tspwhite sugar
  • 1cuppeanuts,salted
  • 4green onions,cut into 3-inch lengths


  1. 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.

  2. Sprinkle with the cornstarch, and mix until evenly combined.

  3. Set aside to marinate for 25 minutes.

  4. 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.

  5. Remove the chicken and wipe the wok clean.

  6. 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.

  7. Stir in the dried chilis and Szechuan peppercorns. Cook and stir for a few seconds until the peppers begin to darken.

  8. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar.

  9. 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.

  10. Stir in the peanuts and green onion until the green onion becomes limp.

  11. Stir in a few drops of sesame oil to serve. Enjoy!

Recipe Notes

Substitute cashews for the peanuts, if preferred.


  • Calories: 782.30kcal
  • Fat: 57.77g
  • Saturated Fat: 6.98g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 33.43g
  • Polyunsaturated Fat: 13.77g
  • Carbohydrates: 33.44g
  • Fiber: 7.93g
  • Sugar: 15.78g
  • Protein: 38.60g
  • Cholesterol: 99.78mg
  • Sodium: 1447.82mg
  • Calcium: 122.21mg
  • Potassium: 1347.92mg
  • Iron: 5.21mg
  • Vitamin A: 186.01µg
  • Vitamin C: 323.78mg
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