Chicken and shrimp stir fry recipe
Chicken and shrimp stir fry with tender chicken, juicy shrimp, and shiitake mushrooms in a savory oyster sauce. A tested, one-pan, protein-rich dinner.
Servings: 4 servings
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
Serving: 1serving | Calories: 393kcal | Carbohydrates: 8g | Protein: 37g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 180mg | Sodium: 1308mg | Potassium: 650mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg
