Rick Stein at home Stir-fried chicken and shrimp recipe


This recipe for stir-fried chicken and shrimp, by Rick Stein at Home, is a gem for midweek family dinners or Friday night gatherings with a few friends and some cold beers.

‘I can’t claim this is an authentic Chinese recipe. It’s just something I do because the flavors of black bean sauce, Chinese 5 spice and a lot of chili I like. I often cook this dish with pork tenderloin strips, but the most popular with my family is this version with chicken and shrimp. My vegetables vary: sometimes I use corn, sometimes zucchini. It really depends on what you have in the fridge. ‘


It serves 6

1.3 kg free-range chicken, boned and skinned, or 2 chicken breasts, 2 thighs and 2 thighs, boned and skinned
45 ml of sunflower oil
4 cloves of garlic, minced
10 cm of ginger root, peeled and sliced ​​or grated
2 tablespoons of black bean sauce
1⁄2 teaspoons of 5 Chinese spices
60ml Shaoxing wine or dry sherry
30 ml of soy sauce
1⁄2 teaspoon of salt
1 teaspoon of sugar
1 red pepper, sliced
2 red chillies, sliced
100 g of green beans, with the top and the tail and cut in half
100 g of zucchini
100 g of champignon mushrooms, sliced
100 g of raw shelled prawns
100 g of bean sprouts
1 tablespoon of cornmeal, mixed with a little water
30 g coriander, coarsely chopped
1 bunch of spring onions, peeled and sliced ​​diagonally
Steamed jasmine rice and chili oil or soy sauce, for serving


1) Cut the chicken into finger sized pieces. Heat 3 tablespoons of oil in a wok over high heat. Add the garlic and ginger and stir-fry until fragrant and golden. Add the black bean sauce, Chinese 5 spices, Shaoxing wine or sherry, soy sauce, salt, sugar, and chicken, then fry until the chicken is browned but not fully cooked. Remove the chicken pieces with a slotted spoon and keep them warm.

2) Add a drizzle of oil if necessary, then the chilli, chillies, green beans, snow peas and mushrooms. Cook for about a minute, then return the chicken to the wok and add the shrimp, bean sprouts and 100ml water. Let the mixture boil, add the cornstarch paste and cook until the chicken is completely cooked and the sauce has thickened until a silky, clear honey-like texture adheres to the chicken. Stir in the coriander and spring onions and remove from the heat.

3) Serve with steamed jasmine rice and chili oil or soy sauce.

Chef’s tip: When preparing, save the chicken bones for the broth.

Thanks to BBC Books for the Rick Stein at Home recipe and James Murphy for the photo.


Rick’s latest cookbook is a celebration of favorite recipes from his home kitchen and his BBC series, Rick Stein Cornwall. Some of his own and others from family and friends that you will also enjoy recreating at home.


Please enter your comment!
Please enter your name here