This Chicken and Shrimp Air Fryer Stir Fry brings your favorite takeout vibes home with less oil and more ease. You get juicy chicken, tender shrimp, and crisp veggies, all tossed in a glossy, savory sauce. It’s fast enough for a weeknight and special enough for a Friday night in.
No wok needed, no smoky kitchen—just your air fryer and a few simple steps. If you love bold flavor and quick cleanup, this is your kind of dinner.
What Makes This Special
This recipe is all about balance: protein-packed chicken and shrimp, plenty of vegetables, and a sauce that hits sweet, salty, and garlicky notes. The air fryer helps you achieve a lightly charred, stir-fry-style finish without standing over a hot pan.
You’ll cook the components in stages so everything stays perfectly tender and not overdone. It’s flexible, too—use what you have and adjust the heat level to suit your taste. Best of all, it’s ready in about 30 minutes.
How to Store
Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently in the air fryer at 320°F (160°C) for 3–4 minutes or in a skillet over medium heat until warmed through.
Avoid microwaving the shrimp too long, as it can turn rubbery. For freezing, skip it—shrimp and stir-fry vegetables don’t thaw well and can become watery.
Why This is Good for You
- High-quality protein: Chicken and shrimp provide lean protein to keep you full and support muscle health.
- Fiber and micronutrients: A colorful mix of vegetables brings vitamins A, C, K, and antioxidants.
- Lower oil, big flavor: The air fryer mimics stir-fry results with much less oil than pan-frying.
- Balanced meal: With carbs from rice or noodles, protein, and veggies, it’s a satisfying, complete plate.
What Not to Do
- Don’t overcrowd the basket: Piling in too much prevents browning and leads to soggy results.
- Don’t cook shrimp at the same time as chicken: Shrimp cooks fast and dries out easily. Stagger the cook times.
- Don’t skip drying proteins: Patting chicken and shrimp dry helps them brown instead of steam.
- Don’t add sauce too early: Sauce can burn in the air fryer if added at the start.
Toss it on after cooking, then finish briefly.
- Don’t forget to shake: Shake or stir halfway to ensure even cooking and color.
Variations You Can Try
- Teriyaki Twist: Swap oyster sauce for teriyaki and reduce the honey. Add pineapple chunks in the last minute of cooking.
- Spicy Garlic: Up the chili-garlic sauce and add extra minced garlic. Finish with crushed red pepper.
- Lemon-Ginger: Add lemon zest to the sauce and finish with a squeeze of fresh lemon juice.
- Low-Carb: Serve over cauliflower rice and use a touch less sweetener in the sauce.
- Veggie-Heavy: Double the broccoli and peppers, and use half the chicken for a lighter plate.
- Gluten-Free: Use tamari or coconut aminos and confirm your oyster or hoisin sauce is gluten-free.
- Peanut Crunch: Stir in a spoonful of peanut butter to the sauce and top with chopped peanuts and cilantro.
Chicken and Shrimp Air Fryer Stir Fry – Quick, Flavorful, and Weeknight-Friendly
Ingredients
- Chicken: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- Shrimp: 1 lb large shrimp, peeled and deveined (tail on or off)
- Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small onion (sliced), 1 cup snap peas or snow peas, 1 medium carrot (thinly sliced)
- Aromatics: 3 cloves garlic (minced), 1 teaspoon fresh ginger (grated)
- Sauce Base: 1/3 cup low-sodium soy sauce or tamari, 2 tablespoons oyster sauce (or hoisin for sweeter), 1 tablespoon rice vinegar, 1–2 tablespoons honey or brown sugar
- Thickener: 2 teaspoons cornstarch
- Heat (optional): 1 teaspoon sriracha or chili-garlic sauce, red pepper flakes to taste
- Oil: 1–2 tablespoons neutral oil (avocado or canola) plus cooking spray
- Finishers: Sesame oil (1 teaspoon), sesame seeds, scallions
- To Serve: Cooked rice, cauliflower rice, or noodles
- Salt and Pepper: To season proteins and vegetables as needed
Instructions
- Preheat and prep the basket: Preheat your air fryer to 380°F (193°C).Lightly spray the basket to prevent sticking.
- Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sriracha (if using), and cornstarch until smooth. Set aside.
- Season the chicken: Pat the chicken dry. Toss with a drizzle of oil, a pinch of salt and pepper, and half the garlic and ginger.
- Season the shrimp: Pat the shrimp dry.Toss with a drizzle of oil, a pinch of salt and pepper, and the remaining garlic and ginger. Keep shrimp chilled until cooking to avoid overcooking later.
- Prep the vegetables: Toss broccoli, peppers, onion, snap peas, and carrot with a teaspoon of oil and a light sprinkle of salt.
- Cook the chicken: Air fry chicken in a single layer at 380°F for 8–10 minutes, shaking halfway, until cooked through and lightly browned. Transfer to a large bowl.
- Cook the vegetables: Add vegetables to the basket (don’t overcrowd; work in batches if needed).Air fry at 380°F for 6–8 minutes, shaking once, until crisp-tender with a little char. Transfer to the bowl with chicken.
- Cook the shrimp: Air fry shrimp at 370°F (188°C) for 4–5 minutes, shaking once, just until pink and opaque. Add to the chicken and vegetables.
- Toss with sauce: Give the sauce a quick stir.Pour it over the bowl of cooked chicken, shrimp, and vegetables. Toss to coat evenly.
- Finish in the air fryer (optional but recommended): Return the sauced mixture to the basket and air fry at 370°F for 2–3 minutes to thicken the sauce and lightly caramelize. Work in batches if needed.
- Final touches: Drizzle with a little sesame oil, then sprinkle scallions and sesame seeds.Taste and adjust seasoning or heat.
- Serve: Spoon over warm rice, cauliflower rice, or toss with noodles. Serve immediately.
FAQ
Can I use frozen shrimp or vegetables?
Yes, but thaw and pat them dry first.
Excess moisture prevents browning and can thin the sauce. If using frozen veggies, choose stir-fry mixes with low water content and avoid adding them frozen to the basket.
What if I don’t have oyster sauce?
Use hoisin for a sweeter profile, or mix extra soy sauce with a splash of fish sauce for depth. You can also add a teaspoon of miso paste for umami if you have it.
How do I prevent the sauce from burning?
Add it at the end, after the proteins and vegetables are cooked.
Then run a quick 2–3 minute finish to let it thicken and cling without scorching.
Can I make this without shrimp?
Absolutely. Use all chicken or swap in firm tofu. For tofu, press it well, cube it, toss with a little cornstarch and oil, and air fry until crisp before saucing.
What air fryer temperature works best?
Use 380°F for chicken and vegetables and 370°F for shrimp.
These temps promote browning without overcooking delicate shrimp or charring the sauce.
How do I scale the recipe?
Double the ingredients and cook in batches. Keep finished components warm in a low oven (200°F/93°C) while you finish the rest, then toss with sauce at the end.
Which rice or noodles pair best?
Jasmine rice, brown rice, or ramen-style wheat noodles are great. For lighter options, try cauliflower rice or shirataki noodles.
Can I add mushrooms or zucchini?
Yes.
Slice them thick and cook with the vegetables. Watch moisture—zucchini can release water, so don’t overcrowd and shorten the cook time slightly.
What oil should I use?
Use a high-heat neutral oil like avocado or canola. Save delicate oils for finishing.
How spicy is this recipe?
Mild as written.
Add sriracha, chili-garlic sauce, or red pepper flakes to turn up the heat.
In Conclusion
Chicken and Shrimp Air Fryer Stir Fry gives you fast prep, bold flavor, and fewer dishes. With simple steps and a smart finishing toss in the air fryer, you’ll get glossy, tender, and slightly charred results that feel restaurant-worthy. Keep the method, swap the veggies or sauce, and make it your own.
It’s a reliable weeknight go-to you’ll come back to again and again.
