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This Chicken and Shrimp Stir Fry combines tender chicken, large shrimp, fresh shiitake mushrooms, and scallions in a savory oyster sauce. It has a familiar Chinese takeout-style flavor, but the sauce is tangy, rich with umami, and not too sweet.
The chicken turns out tender and flavorful, while the shrimp stays juicy and springy—just like a good restaurant stir-fry. I’ll show you an easy way to get both right in the same pan. Serve it with steamed rice for a protein-rich dinner the whole family can enjoy.
Why you’ll love this stir-fry
- Two lean proteins: Chicken breast and shrimp make this a satisfying, protein-rich dinner.
- Tender and juicy: A quick marinade keeps the chicken tender and flavorful, while a short sear helps the shrimp stay juicy and springy.
- Savory, not too sweet: The simple sauce has the balanced, umami-rich flavor of a Chinese stir-fry. It enhances the chicken and shrimp without overpowering them.
- Easy to prepare ahead: Slice and marinate the chicken up to two days in advance for a head start on a busy weeknight.
Key ingredient notes
- Chicken breast: I use chicken breast because it is lean and cooks quickly. A short marinade adds flavor and helps keep the chicken tender rather than dry.
- Larger shrimp: I use 16/20-count shrimp, which gives you about 15 shrimp for ¾ pound. The count is more reliable than size names such as “jumbo,” which can vary between stores. Fresh or frozen shrimp will both work.
- Fresh shiitake mushrooms: Shiitake brings a deeper, earthy umami flavor while keeping the chicken and shrimp as the main focus of the dish.
- The sauce: This is a light, savory Chinese-style stir-fry sauce with plenty of umami and a gentle tang. It is not overly sweet or spicy, so the chicken, shrimp, and shiitake remain the focus. The Shaoxing cooking wine adds more depth, but it is optional.
Why cook the chicken and shrimp separately?
Chicken and shrimp cook at different speeds. The chicken needs a longer sear over medium-high heat, while the shrimp only need a short time over medium heat.
If they go into the pan together, the shrimp may overcook before the chicken is ready. The pan can also become crowded, causing both proteins to steam instead of brown.
Cooking them separately gives you better control. They return to the pan at the end and cook for only one more minute in the sauce.
How to make chicken and shrimp stir fry
A 12-inch nonstick pan, wok, or well-oiled cast-iron skillet works well. Prepare all ingredients first because the stir-fry cooks quickly in layers: chicken, shrimp, aromatics and mushrooms, then sauce.
Step 1: Prepare the chicken and shrimp
Hold your knife at a 45-degree angle and slice the chicken diagonally against the grain—think from the upper-left corner toward the lower-right. This gives you thin, wide pieces rather than narrow strips. Thin slices season and cook faster, so the chicken breast is less likely to dry out.
The chicken is then quickly marinated to add flavor and keep it tender in a hot pan. This Chinese technique is called velveting. If it’s new to you, my guide on how to velvet chicken explains the method and why it works.
Butterflying the shrimp is optional, but it helps the thicker part cook more evenly and lets the shrimp curl open. If you are using frozen shrimp, pat them dry and use a little more starch to manage the extra surface moisture.
Step 2: Sear them separately
Cook the chicken and shrimp separately, and pay attention to three things:
- Pan temperature: Preheat the pan until hot, but not scorching. The oil should shimmer without smoking.
- Stovetop heat: Sear the chicken over medium-high heat. Lower the heat to medium for the shrimp because it cooks much faster.
- Timing: Give the chicken 2 to 3 minutes on the first side and 1 to 2 minutes on the second. The shrimp only needs a little over 1 minute on the first side and another 30 to 60 seconds after flipping.
These differences in heat and timing keep the chicken tender and golden while the shrimp stays juicy and snappy.
Step 3: Cook the aromatics and mushrooms
Garlic, ginger, and scallion whites create the flavor base of the stir-fry. The fresh shiitake mushrooms add a deeper, earthy umami flavor.
Keep the heat at medium so the aromatics sizzle gently without burning. A small amount of chicken stock helps soften the mushrooms and loosens all the flavorful browned bits from the bottom of the pan.
Step 4: Add the sauce
The stir-fry comes together in layers, and the chicken and shrimp return to the pan only at the end. This keeps them from sitting over the heat longer than needed.
Stir the sauce before pouring because the starch will settle at the bottom of the bowl. Toss everything together for about 1 minute, just until the sauce thickens and lightly coats the chicken and shrimp.
Want to add vegetables?
I kept this chicken and shrimp stir fry simple so the two proteins remain the focus. If you want more vegetables, add up to 1½ cups of one or two quick-cooking options:
- Bell pepper, thinly sliced
- Snow peas, trimmed and left whole
- Broccoli, cut into small, similar-size florets; halve or quarter any thicker pieces
Add the vegetables with the shiitake mushrooms and stir-fry until crisp-tender before returning the chicken and shrimp. Keeping everything small and similar in size helps the vegetables cook evenly.
Avoid adding too many vegetables. An overcrowded pan will trap steam, and the sauce may no longer be enough to coat everything.
What to serve with chicken and shrimp stir fry
Steamed white rice is always my first choice. It catches the savory sauce and turns the stir-fry into a complete meal. See my how to cook rice in a rice cooker guide for an easy method.
For a simple green side, choose either broccoli with garlic sauce or bok choy stir fry. Both are crisp-tender and garlicky, so that’s exactly how I would serve the meal with my family.
Chicken and shrimp stir fry recipe
Ingredients
For the chicken
- 1 lb chicken breast boneless and skinless
- 2 tsp light soy sauce
- 1 tsp water
- ¼ tsp sugar
- ½ tsp baking soda
- ⅛ tsp coarse sea salt
- 1 tbsp olive oil
- ⅛ tsp ground white pepper or black pepper
- 1½ tsp tapioca starch or potato starch
For the shrimp
- ¾ lb large white shrimp 16/20 count per pound, peeled and deveined (15 pieces)
- 1½ tsp tapioca starch or potato starch or 2 tsp if using frozen shrimp
Aromatics and mushrooms
- 5 large garlic cloves finely minced
- 0.35 oz fresh ginger finely minced (about one 2-inch piece)
- 2 to 3 scallions cut into 2-inch sections, white and green parts separated
- 3 oz fresh shiitake mushroom caps thinly sliced (about 3 large caps)
- 1½ tbsp chicken stock for deglazing
For the sauce
- 1½ tbsp oyster sauce
- 1½ tsp light soy sauce
- 2 tbsp rice vinegar
- 2 tbsp chicken stock
- 1 tsp toasted sesame oil
- 1 tsp tapioca starch or potato starch
- 1 tbsp Shaoxing wine Taiwanese michiu, or gluten-free mirin, optional
For cooking
- 4 tbsp avocado oil divided
Garnish
- small sprinkle Ground white pepper
Instructions
Slice and velvet the chicken
- Hold your knife at a 45-degree angle and slice the chicken against the grain into pieces about ⅛-inch thick.
- Transfer the chicken to a medium bowl. Add the soy sauce, water, sugar, baking soda, salt, 1 tablespoon olive oil, and pepper. Mix well. Add the starch and toss again until evenly coated. Refrigerate for 15 minutes.
Prepare the shrimp
- Pat the shrimp dry. Using a small paring knife, make a shallow slit along the back of each shrimp without cutting all the way through. This helps the shrimp cook evenly and curl open as it cooks.
- Transfer the shrimp to a bowl and toss with the starch until lightly coated.
Prepare the aromatics and mushrooms
- Finely mince the garlic and ginger. Cut the scallions into 2-inch sections, keeping the white and green parts separate. Thinly slice the shiitake mushroom caps.
Make the sauce
- In a small bowl, whisk together the oyster sauce, soy sauce, rice vinegar, stock, sesame oil, starch, and cooking wine, if using. Stir until the starch is fully dissolved.
Sear the chicken
- Preheat a 12-inch sauté pan over medium heat until hot. You should feel the heat when holding your hand 2 to 3 inches above the surface.
- Add 1 tablespoon avocado oil and swirl to coat the pan. Add the chicken, increase the heat to medium-high, and quickly spread the pieces into a single layer.
- Sear without moving for 2 to 3 minutes, until golden underneath. Flip and cook the other side for 1 to 2 minutes, or until the chicken is just cooked through and golden on the outside. Transfer to a plate.
Sear the shrimp
- Add another tablespoon of avocado oil to the pan. When the oil shimmers but is not smoking, add the shrimp one at a time and arrange them in a single layer.
- Sear over medium heat for a little over 1 minute. Flip and cook for another 30 to 60 seconds, until lightly golden and almost cooked through. Transfer to the plate with the chicken.
Cook the aromatics and mushrooms
- While the pan is still hot, add the remaining 2 tablespoons of avocado oil. Add the garlic, ginger, and white scallion parts. Sauté over medium heat for about 10 seconds, until fragrant. You should hear a gentle sizzle.
- Add the shiitake mushrooms and sauté for 1 minute. Deglaze the pan with 1½ tablespoons chicken stock. Continue stir-frying for another minute, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Finish the stir-fry
- Return the chicken and shrimp to the pan and add the green scallion parts. Increase the heat to medium-high.
- Stir the sauce again to redistribute the starch, then pour it into the pan. Toss for about 1 minute, until the sauce thickens and evenly coats the chicken and shrimp. Turn off the heat.
Serve
- Transfer to a large serving bowl and finish with a light sprinkle of white pepper. Serve hot or warm with steamed rice.
Notes
- Pan: Use a 12-inch nonstick sauté pan, a well-seasoned wok, or a well-oiled cast iron skillet. Shrimp can stick easily, so make sure the cooking surface is properly greased.
- Frozen shrimp: Thaw the shrimp completely and pat them dry. Use 2 teaspoons starch instead of 1½ teaspoons because thawed frozen shrimp tends to hold more surface moisture.
- Make-ahead: Slice and velvet (season) the chicken in advance. Store it raw in an airtight container in the refrigerator for up to 2 days. To freeze, arrange the chicken in a flat layer inside a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before cooking.
- Storage: Store cooked leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheating: Microwave on medium power for 1 minute. Stir, then continue heating in 30-second increments until warmed through. You can also briefly sauté the leftovers on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chinese takeout-style stir-fries
- My chicken and broccoli stir fry pairs tender velveted chicken with crisp broccoli and a light garlic sauce. It is one of my most popular takeout-style dinners.
- For a shrimp-only option, try this shrimp and broccoli stir fry. The shrimp stays tender and springy, while the broccoli adds plenty of crunch.
- My Panda Express mushroom chicken is another easy choice if you love chicken and mushrooms. It has juicy chicken, zucchini, and mushrooms in a savory ginger-soy sauce.
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