Sweet and Sour Chicken Shrimp Stir Fry Recipe

Name: Sweet and Sour Chicken Shrimp Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cornstarch; 1 ½ cups cool chicken broth or 1 ½ teaspoons chicken bouillon, added to 1 1/2 cups hot water; 2 tablespoons light syrup or 2 tablespoons dark corn syrup, to taste; ¼ cup soy sauce; 3 tablespoons red wine vinegar; 4 tablespoons olive oil, divided; 1 garlic clove, minced and crushed; 14-½ teaspoon red pepper flakes; 1 lb boneless skinless chicken breast, cut into thin strips; 12 lb large shrimp, cleaned, deveined, cut in half lengthwise; 14 lb mushroom, sliced (crimini are good!); 14 lb snow peas; 1 small red bell pepper, cut into thin strips; ½ cup sliced water chestnuts; ½ cup bamboo shoot

Servings: persons

2 tablespoons cornstarch
1 ½ cups cool chicken broth or 1 ½ teaspoons chicken bouillon, added to 1 1/2 cups hot water
2 tablespoons light syrup or 2 tablespoons dark corn syrup, to taste
¼ cup soy sauce
3 tablespoons red wine vinegar
4 tablespoons olive oil, divided
1 garlic clove, minced and crushed
14-½ teaspoon red pepper flakes
1 lb boneless skinless chicken breast, cut into thin strips
12 lb large shrimp, cleaned, deveined, cut in half lengthwise
14 lb mushroom, sliced (crimini are good!)
14 lb snow peas
1 small red bell pepper, cut into thin strips
½ cup sliced water chestnuts
½ cup bamboo shoot

1
In a small bowl, stir together cornstarch, broth, corn syrup, soy sauce and vinegar until smooth; set aside.
2
In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat.
3
Add garlic and red pepper flakes, stirfry for 4-5 minutes or until chicken is no longer pink; remove.
4
Add shrimp and stirfry just until they turn pink, about 3 minutes; remove from skillet.
5
Add and heat remaining 2 tablespoons oil, then add mushrooms and snow peas.
6
Stirfry for 1 minute then add red bell pepper, water chestnuts, and bamboo shoots and stirfry for 1 minute longer.
7
Stir cornstarch mixture you set aside earlier, then add it to skillet - stirring constantly, bring to a boil over medium heat and simmer for 1 minute.
8
Add the cooked chicken and shrimp back to the skillet and cook until heated through.
9
Serve immediately over hot cooked rice.

3646

kcal

Calories

Fat

309

Carbs

523

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons cornstarch, 1 ½ cups cool chicken broth or 1 ½ teaspoons chicken bouillon, added to 1 1/2 cups hot water, 2 tablespoons light syrup or 2 tablespoons dark corn syrup, to taste, ¼ cup soy sauce, and more.

Yes, Sweet and Sour Chicken Shrimp Stir Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet and Sour Chicken Shrimp Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions