Chinese Shrimp And Chicken
A flavorful Chinese-inspired stir-fry featuring tender shrimp and chicken with peas, ginger, and sesame oil, perfect for a quick, savory meal for any occasion.
Ingredients
- 1 lb. shrimp, shelled and deveined ⓘ
- 1/2 lb. boneless, skinless chicken breasts, cut in 1/2-inch cubes ⓘ
- 2 tsp. cornstarch ⓘ
- 2 Tbsp. corn oil
- 1 medium onion, chopped ⓘ
- 1 Tbsp. sesame oil ⓘ
- 1 tsp. ginger root, finely chopped ⓘ
- 3/4 cup frozen peas, thawed and drained ⓘ
- 1 1/2 tsp. sugar ⓘ
- 2 Tbsp. soy sauce ⓘ
- 2 Tbsp. rice wine or dry sherry ⓘ
Instructions
- In a large bowl, toss together shrimp and chicken; add cornstarch and toss to coat well.
- In a large skillet, heat corn oil over medium-high heat.
- Add onion and ginger; stir-fry for 1 minute.
- Add shrimp mixture; stir-fry for 1 to 2 minutes.
- Stir in sesame oil until blended.
- Add peas, rice wine or sherry, soy sauce, and sugar; stir constantly over medium heat until boiling and thickened.
- Serve with rice.
Tips & Substitutions
To enhance flavor, marinate the shrimp and chicken in soy sauce and ginger for 15-30 minutes before cooking. If you don’t have sesame oil, you can substitute with more corn oil or peanut oil for a different flavor profile. For a spicier kick, add red pepper flakes or a dash of chili oil while stir-frying. This dish is versatile, so feel free to add your favorite vegetables.
Serving Suggestions
Serve this dish over steamed jasmine rice or fried rice for a complete meal. Pair with a side of stir-fried vegetables or a light salad for freshness. This Asian-inspired dish also pairs beautifully with Aunt Sarah Buckner's Chicken and Dumplings for a comforting family dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, quickly stir-fry in a skillet over medium heat until heated through. You can also microwave it on medium power, stirring occasionally, until warm. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Shrimp And Chicken contains roughly 722 calories, with 17g protein, 38g carbohydrates, and 58g fat. It is an excellent source of vitamin C (50% of the Daily Value), protein (34% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just ensure they are fully thawed and drained before cooking. This will help achieve the best texture and flavor. If using frozen chicken, ensure it is fully thawed as well to cook evenly.
What can I substitute for rice wine?
If you don’t have rice wine or dry sherry, you can use white wine or even apple cider vinegar as a substitute. Keep in mind that these alternatives may alter the flavor slightly, but they will still provide the acidity needed in the dish.
How can I make this dish spicier?
To add heat, consider incorporating sliced fresh chili peppers or a spoonful of chili garlic sauce into the stir-fry. You can also sprinkle red pepper flakes during cooking to enhance the spiciness according to your taste preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).