Shrimp and Chicken Hibachi Stir Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A flavorful stir fry blending tender shrimp and chicken with crisp vegetables, all tossed in a savory soy-ginger sauce. This japanese-inspired stir fry ready in about 30 minutes pairs chicken breast, thinly sliced, shrimp, peeled and deveined, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Japanese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 6 oz thinly sliced chicken breast and 6 oz shrimp, cooking for 3-4 minutes until chicken is no longer pink and shrimp turn pink and opaque.
  2. Step 2: Add 2 minced garlic cloves, 1 tbsp grated fresh ginger, 1 cup snow peas, 1/2 cup sliced carrots, and 1/2 cup sliced yellow onion to the skillet. Stir fry for 4-5 minutes until vegetables are tender-crisp.
  3. Step 3: Pour in 3 tbsp soy sauce, 2 tbsp mirin, and 1 tsp sesame oil. Stir well and cook an additional 2 minutes until sauce thickens slightly and coats all ingredients.
  4. Step 4: Remove from heat and garnish with 2 tbsp chopped green onions before serving.

Equipment for this recipe

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Frequently asked questions

How long does Shrimp and Chicken Hibachi Stir Fry take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shrimp and Chicken Hibachi Stir Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast, thinly sliced from drying out.

Can I substitute ingredients in Shrimp and Chicken Hibachi Stir Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shrimp and Chicken Hibachi Stir Fry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shrimp and Chicken Hibachi Stir Fry?

Japanese stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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