Okay, let’s be real, who hasn’t stared into the fridge at 5 PM, feeling the siren call of takeout menus, and thought, “There has to be another way”? Well, there is, and it involves a wok (or your biggest, slightly too-small frying pan) and this glorious Chicken and Shrimp Stir Fry Recipe. It’s the kind of dish that looks super impressive but is secretly just a bunch of stuff tossed together with a killer sauce. Perfect for convincing guests you actually cook, or just for feeding your own hungry self without resorting to instant noodles for the third time this week.

My husband, bless his cotton socks, once tried to “help” by chopping the chicken for this very recipe. He used a butter knife. A butter knife. I found him sawing away at a chicken breast, looking like he was trying to defuse a tiny, feathery bomb. Meanwhile, the kids were staging a pillow fight in the kitchen, feathers flying, and I was trying to stir-fry shrimp in a pan that definitely wasn’t hot enough, creating more of a shrimp sauna than a sizzling stir-fry. We eventually just ordered pizza, but not before I salvaged the sad, mangled chicken and cooked it the next day. This recipe, when made *without* butter knives and pillow fights, is a breeze, I promise.

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Why You’ll Love This Chicken and Shrimp Stir Fry Recipe

It’s faster than delivery: Seriously. By the time you’ve picked a restaurant, ordered, and waited, you could have eaten this twice.
Uses up all the random bits in your fridge: Got half a bell pepper and two forlorn carrots? Perfect. This recipe is a fridge clean-out champion.
Less dishwashing than you’d think: Unless you’re me and use a new bowl for every single ingredient. But you don’t have to!
Impresses without effort: Your family/friends will think you’re a culinary genius. Don’t tell them how easy it was.
Hello, flavor explosion: Sweet, savory, a little bit spicy – it hits all the right notes. Your taste buds will throw a party.

Time-Saving Hacks

Pre-chopped everything: Buy the pre-sliced veggies, the pre-minced garlic, the pre-cut chicken. Don’t be a hero. Your time is worth more than chopping an onion.
Frozen shrimp goes straight in: Don’t even bother thawing if you’re in a real rush. They’ll cook right up. (Just maybe rinse off the ice glaze first.)
Sauce in a jar: Whisk it all together in a mason jar *before* you start cooking. Less fumbling, less mess, less “oh crap, where’s the soy sauce?” mid-stir-fry.
The “one-pan wonder”: Yes, you can totally cook the chicken, then the shrimp, then the veggies in the same pan. Just wipe it out with a paper towel between steps. Who needs extra dishes?

Serving Ideas

This stir fry is so good, you might just want to eat it straight out of the pan with a fork. No judgment here. But if you’re trying to be fancy (or at least, adult-ish), here are some thoughts. Serve it with a good Netflix binge if the kids have driven you utterly bonkers, or just a quiet evening on the patio if life is being kind for once.

What to Serve It With

Fluffy White Rice: The classic. It’s like a comforting pillow for all that saucy goodness.
Brown Rice or Quinoa: If you’re feeling virtuous or trying to trick your family into eating “healthy.”
Noodles: Egg noodles, rice noodles, ramen noodles – toss ’em in! It practically becomes a new dish.
Steamed Veggies: Just a simple side of broccoli or green beans if you want to double down on the greens.
A Cold Beer or White Wine: To celebrate your culinary triumph (or just to make it through dinner).

Tips & Mistakes

Always make sure your pan or wok is screaming hot before you add anything. Otherwise, you’ll steam your ingredients instead of stir-frying them, which is a whole different (and usually less delicious) vibe. Don’t overcrowd the pan; cook in batches if necessary, or everything will get soggy. And for the love of all that is holy, don’t overcook the shrimp. They go from perfectly pink to rubbery in about thirty seconds. Keep an eye on them! If your sauce seems a bit thin, let it simmer for a minute or two to thicken, or add a tiny bit more cornstarch slurry. If it’s too thick, a splash of water or broth will sort it out. It’s food, not a science experiment—mostly.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!