Ginger Chicken and Shrimp Stir Fry

Total Time
Prep 30 mins
Cook 15 mins

I don't remember where this one came from, then again I've changed it around so much it's nothing like whatever it was I started out with. I'm pretty happy with it, as it is now. Times and servings are a guess.

Ingredients Nutrition


  1. Combine the sauce ingredients. Set aside.
  2. Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
  3. Add shrimp and stir fry 2 minutes.
  4. Remove and set aside.
  5. Add 1 TBS oil, swirl.
  6. Add chicken, stir fry 3 minutes.
  7. Add garlic and ginger; stir fry 1/2 minute more.
  8. Empty and scrape the good stuff from the wok. Set aside.
  9. Reheat wok and add 2 Tbs oil. Swirl to coat.
  10. Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
  11. Add 1 TBS water; cover, steam 1 minute.
  12. Push vegetables up the sides of the wok.
  13. Stir the sauce well to mix all of the cornstarch.
  14. Add to the center of the wok.
  15. Stir until thick and bubbly.
  16. Add the shrimp and chicken. Combine with the vegetables.
  17. Heat through.
  18. Serve.


Most Helpful

I made this recipe the other night and my husband raved about it. I did not have any rice wine so that was the only ingredient that was omitted but it turned out great! I used a couple of boneless skinless chicken breasts and shrimp. Great recipe!

mommadawn June 17, 2005

This Stir Fry is incredibly good...when it comes to Stir Frys, you have them down to a fine art! I have made this on two occasions and did not have shrimp on hand either time, using chicken worked very well. Great recipe... and a keeper. (Can't wait to make this with shrimp!!)

Gerry August 10, 2004

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