Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-size pieces
- 1 lb shrimp medium, raw, peeled and deveined
- 1-2 bags stir fry vegetable mix or about 5-6 cups fresh veggies
- 2 onion sliced
- 1 cup shredded carrots
- 2 small heads broccoli chopped
- ½ head cabbage roughly chopped
- Soy sauce to taste
- minced garlic or fresh, to taste
- Ground ginger to taste
- Salt to taste
- black pepper to taste
- Teriyaki sauce stir fry sauce, or hoisin sauce (optional)
- 3 tbsp avocado oil for frying
- Jasmine rice for serving
- Frozen egg rolls for serving (optional but highly recommended)
- Frozen potstickers for serving (optional but highly recommended)
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method
- Start your rice first — the stir fry comes together fast and you want everything ready at the same time.
- Heat avocado oil in a large skillet or wok over high heat. Let it get really hot.
- Add the chicken to one side of the pan. Season with garlic, soy sauce, salt, and pepper. Sear for 3-4 minutes without stirring too much — you want some color.
- Add the shrimp to another section of the pan. Season lightly. Cook for 2-3 minutes until pink. Remove both proteins and set aside.
- Add a little more oil if needed. Add the broccoli, carrots, and onions first. Season with soy sauce and a pinch of ginger. Cook for 4-5 minutes, stirring occasionally.
- Add the cabbage last. Season again and add teriyaki sauce if using. Cook for 2-3 more minutes until the cabbage softens slightly but still has a little bite.
- Return the chicken and shrimp to the pan. Toss everything together and heat through for 1-2 minutes.
- Serve immediately over jasmine rice. Add egg rolls or potstickers on the side for the full takeout experience!
Nutrition
Video
Notes
You can use one protein or both — chicken only, shrimp only, or the full crowd version with both. I always do both when I'm feeding a group.
A bagged stir fry vegetable mix is a great shortcut. Birds Eye Deluxe Stir Fry Vegetable Mix is my favorite.
Don't crowd the pan! If your pan is small, cook in batches. Crowding causes steaming instead of searing and makes everything watery.
Cabbage goes in last because it cooks quickly. Add it a few minutes before you finish and it will be tender but not mushy.
Nutrition is for the stir fry only; rice and sides not included.
A bagged stir fry vegetable mix is a great shortcut. Birds Eye Deluxe Stir Fry Vegetable Mix is my favorite.
Don't crowd the pan! If your pan is small, cook in batches. Crowding causes steaming instead of searing and makes everything watery.
Cabbage goes in last because it cooks quickly. Add it a few minutes before you finish and it will be tender but not mushy.
Dry your proteins before they hit the pan. Pat the shrimp and chicken with paper towels — moisture is the enemy of a good sear. Season in layers. Add soy sauce to the meat, again to the vegetables, and again when the cabbage goes in. Stir fry rewards layered seasoning. Leftovers keep in the fridge for 3 days. Reheat in a hot skillet with a splash of broth to bring it back to life.
