Shrimp and Chicken Stir-Fry with Noodles

June 24, 2026

Shrimp and Chicken Stir-Fry with Noodles

Name: Shrimp and Chicken Stir-Fry with Noodles
Prep time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tsp. (10 mL) vegetable oil; 4 oz. (125 g) skinless boneless chicken breast, cut into 1-inch (2.5 cm) cubes; 6 cups (1.5 L) broccoli florets; 1 small onion, thinly sliced; 4 oz. (125 g) peeled medium-size shrimp, thawed; 1 pouch (160 mL) VH® General Tao Stir-Fry Sauce; 1/2 cup (125 mL) frozen peas; 4 oz. (125 g) rice noodles; 2 thinly sliced green onions

15

Prep Time Minutes
25
Total Time Minutes
9
Number of Ingredients
2
Servings

Tags:

Seafood,
Chicken,
Rice/Grain,
Under 30 min,
Main Dish,
VH,
Summer,
Spring,
Winter,
Fall,
Stove Top,
Asian,
Chinese New Year

Ingredients

2 tsp. (10 mL) vegetable oil
4 oz. (125 g) skinless boneless chicken breast, cut into 1-inch (2.5 cm) cubes
6 cups (1.5 L) broccoli florets
1 small onion, thinly sliced
4 oz. (125 g) peeled medium-size shrimp, thawed
1 pouch (160 mL) VH® General Tao Stir-Fry Sauce
1/2 cup (125 mL) frozen peas
4 oz. (125 g) rice noodles
2 thinly sliced green onions

Directions

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Step one

Heat oil in deep skillet or wok set over medium-high heat; sauté chicken, broccoli and onion for about 4 minutes or until chicken is browned. Add shrimp and cook for about 2 minutes or until opaque.
Step two

Stir in VH® General Tao Stir-Fry Sauce and peas; cook, stirring, for about 2 minutes or until heated through.
Step three

Meanwhile, cook rice noodles according to package directions. Spoon stir-fry over rice noodles and sprinkle with green onions.