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Simple Healthy Szechuan Chicken & Shrimp Stir-Fry Recipe

This is by far my favorite healthy chicken & shrimp stir-fry recipe!

It’s quick and simple with flavorful ingredients that give it a real punch. Better yet, it’s flexible. Don’t like shrimp or chicken, leave it out. Spicy food isn’t for you, leave it out or use less chili paste. Add veggies if you want to bulk it up. It’s a dairy free as is, but can be made gluten free, peanut free or soy free by switching out an ingredient or two.

Healthy chicken stir-fryrecipe

Simple Healthy Szechuan Chicken & Shrimp Stir-Fry Recipe
Recipe Type: Chicken
Cuisine: Asian
Author: Chef Leslie Guria,
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 tablespoon sesame oil, divided
  • 1/2 cup chicken broth – fat free, low sodium
  • 2 tablespoons soy sauce – low sodium, tamari or coconut aminos
  • 1 tablespoon unseasoned rice vinegar
  • 1-2 teaspoons chile paste (such as sambal oelek)
  • 2 teaspoons cornstarch or sweet rice flour
  • 1/4 teaspoon salt
  • 1 tablespoons canola oil, divided
  • 1 pound skinless, boneless chicken breast cut into bite-sized chunks
  • 1/2 pound large shrimp, peeled and deveined
  • 2 large bell peppers, any color, sliced
  • 1 cup snow peas
  • 1/2 cup sliced onion
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon fresh garlic, chopped
  • 1/4 cup chopped unsalted roasted peanuts
  1. Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl.
  2. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry until just cooked through and starting to brown. Remove chicken from pan and stir-fry shrimp until opaque and cooked through. Set asked in bowl with chicken.
  3. Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken and shrimp to pan and cook through. Top with chopped peanuts and serve over warm rice.


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