Healthy Chicken & Shrimp Stir Fry
When I don't know what to make for dinner, my default is always this healthy chicken and shrimp stir fry! Rice noodles, chicken, shrimp, and veggies! It's easy, so flavorful, and takes less than 30 minutes to make.
Equipment
- Wok (or large skillet pan with raised sides)
Ingredients
- 1 tbsp toasted sesame oil
- 1½ cup chopped rotisserie chicken or ~2 large chicken breasts, shredded
- 3.5 oz shrimp peeled & deveined
- 7 oz rice noodles
- 3/4 cup coconut aminos
- 1 tsp ground ginger
- 2 minced garlic cloves or 1 tsp garlic powder
- 1 small yellow bell pepper chopped
- 1/2 cup pea pods fresh or frozen
- 1/2 cup sliced mushrooms
- 1 small red onion finely chopped
- 1 small zucchini quartered
- 1/2 cup kale optional
- cracked black pepper to taste
Instructions
- Boil the rice noodles to package instructions (about 6-7 minutes). Drain, rinse with cold water, and set aside. Note: rice noodles cook very quickly so try not to overcook.
- Chop your rotisserie chicken into small pieces (or cook your chicken breasts to shred). Chop all vegetables to prepare (onion, zucchini, bell pepper, mushrooms, garlic, kale, pea pods).
- In a wok or large skillet pan, make the sauce. Combine sesame oil, coconut aminos, ginger, garlic, and cracked black pepper. Bring to a simmer on medium heat until it thickens into a glaze (about 5-6 minutes). The texture should stick to the back of a spoon.
- As the sauce thickens, add in your shrimp to cook in the sauce. Then add in all the chopped veggies. Lightly soften them to your liking (I prefer mine more crisp so I don't let them soften very long at all!)
- Add in the cooked rice noodles and chicken. Combine everything using tongs. Top with sesame seeds and green onions. Enjoy!
Notes
Note: This recipe is very customizable and the measurements for vegetables and protein are just a general guide. Use what you have on hand, like or love!
Tried this recipe?Let us know how it was!