Best Teriyaki Chicken And Shrimp Stir fry over Rice Recipe

Best Teriyaki Chicken And Shrimp Stir fry over Rice Recipe

Teriyaki Chicken And Shrimp Stirfry over Rice

Teriyaki Chicken And Shrimp Stirfry over Rice: With our simple recipe that employs common cupboard ingredients, making your own teriyaki sauce is a breeze. Serve brown rice udon noodles or brown rice jasmine rice with this protein-rich chicken and shrimp stir fry.


  • 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


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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