Best Teriyaki Chicken And Shrimp Stir fry over Rice Recipe

Teriyaki Chicken And Shrimp Stirfry over Rice

Ingredients

• 12 oz raw, fresh or frozen and thawed jumbo shrimp, peeled, deveined (with or without tails)
• 1 red or yellow bell pepper, seeded and chopped
• 1 tbsp grape seed oil or safflower oil, divided
• 1 lb boneless, skinless chicken breasts, cut into 1 1/2-inch piece
• 1 tsp sesame oil
• 4 cups broccoli florets
• 1 cup of frozen baby corn cobs, thawed and halved crosswise
• 2 scallions, thinly sliced
• 1 hot of red chile pepper, seeded and thinly sliced, optional
• Teriyaki sauce:
• 1/2 cup unsweetened pineapple juice
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup mirin rice cooking wine
• 3 tbsp reduced-sodium soy sauce 
• 2 tbsp raw honey 
• 2 tbsp tapioca starch
• 1 tbsp minced fresh ginger
• 2 cloves garlic, minced

Instructions

Prepare teriyaki sauce: In a medium bowl, combine all sauce ingredients; whisk until combined and the honey dissolves. Set aside.

In a large wok or skillet on high, heat 1 tsp grape seed oil, swirling to coat the bottom of the pan. And add chicken and sesame oil and stir-fry until browned, about 3 minutes. Transfer to a medium bowl.

Then Keep the wok on high and heat 1 tsp grape seed oil. Add shrimp and stir-fry until pink, about 2 minutes.

Transfer to bowl with chicken. Heat remaining 1 tsp grape seed oil in the wok, and add bell pepper and broccoli; stir-fry until tender-crisp, about 1 minute.

Return chicken, shrimp and any juice to wok. Add corn and teriyaki sauce. Bring to a boil, reduce heat to medium, and cook, tossing occasionally, until chicken and shrimp are cooked through, vegetables are tender-crisp and the sauce has thickened slightly about 3 minutes. Sprinkle with scallions and chile (if using).

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