Spring Hill Ranch Chicken and Shrimp Stir-Fry

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Introducing the Spring Hill Ranch Chicken and Shrimp Stir Fry recipe, a delightful fusion of flavors that will tantalize your taste buds. This mouthwatering dish combines succulent chicken and plump shrimp with a medley of fresh vegetables, all stir-fried to perfection. The secret lies in the Spring Hill Ranch seasoning blend, which infuses the dish with a unique and savory taste. Quick and easy to prepare, this recipe is perfect for busy weeknights or when you crave a healthy and delicious meal.

Keywords: Spring Hill Ranch, chicken, shrimp, stir fry, recipe.

spring hill ranch chicken and shrimp stir fry recipe details

Spring hill ranch chicken and shrimp stir fry recipe, recipe Rating: 4.8
Number of votes:126

Don’t let the title fool ya – Try this with beef and shrimp, pork and shrimp…even pork and chicken! Stir-fries are simple yet very tasty dishes, and this one is a great way to start on your stir-fry adventures!
Ready in: 30 mins

Ingredients

Serves: 4

• 3 Tablespoons peanut oil (or canola, or vegetable, or shortening, etc.), divided
• 1/4 cup water (*not* big city tap water!)
• 4 cups (about 1 very small head) shredded cabbage
• 3/4 teaspoon table salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 teaspoon garlic powder (*not* garlic salt!)
• 3/4 teaspoon dried thyme (crushed in the palm of your hand to almost a powder)
• 3/4 teaspoon dried parsley (crushed in the palm of your hand to almost a powder)
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder (*not* onion salt!)
• 1/4 teaspoon ground cayenne pepper (or more)
• 4 packaged frozen boneless skinless chicken breasts (about 1 pound), just about thawed
• 1 pound shrimp (any size), fresh or frozen (pre-cooked is okay, too)

Preparation method

Prep: 15 mins | Cook: 15 mins

1. In a Large wok or skillet over high heat, heat 1 Tablespoon of the oil. Add the cabbage and water. Stir-fry until the cabbage is just starting to go limp, about 1 minute. Remove the cabbage to your serving platter.
2. In a small mixing bowl, combine the salt, black pepper, garlic powder, thyme, parsley, paprika, onion powder and cayenne pepper. Set aside.
3. Cut the chicken breasts into 3/4″ chunks and place them in a mixing bowl. Place the shrimp (at least partially thawed if they were frozen, shells removed and de-veined) in a separate bowl. Season the chicken and the shrimp each with about half the seasoning mix.
4. Heat the remaining 2 Tablespoons of peanut oil in a large skillet or wok over medium high heat (using the same one you used for the cabbage is totally permissible!). Add the seasoned chicken chunks and stir-fry until they are about 3 minutes (if using raw shrimp ) or 1 minute (if using pre-cooked shrimp) from being cooked through. Add the seasoned shrimp and continue to stir-fry until they are nice and pink (raw shrimp) or warmed through (pre-cooked shrimp). Serve this lovely concoction over the cooked cabbage.Tip

Garlic *salt* and onion *salt* both contain lots of salt. If you don’t have the “powder” forms, just omit the original salt in the recipe. You can always adjust the salt a little later if needed

Make ahead

You can shred the cabbage, chop the chicken and make the spice mix beforehand, storing the cabbage and chicken (and, of course, the shrimp) in the ‘fridge until you’re ready to start cooking.

Tip

When stir frying, it is almost a necessity to to do all the prep work (chopping, mixing, etc.) before you start cooking. It is amazing how quickly most stir-fry dishes are cooked, so have everything you possibly can ready to cook before you even get the wok/skillet out of the cabinet!