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Chicken Teriyaki & Shrimp Combo Recipe

Name: Japanese Village Restaurants Chicken Teriyaki & Shrimp Combo Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tbsp vegetable oil; 0.25 cup low-sodium soy sauce; 2 tbsp mirin (sweet rice wine); 1 tbsp sake (or extra mirin/white wine); 1 tbsp brown sugar; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp cornstarch; 1 tbsp water (for cornstarch slurry); 1 tsp sesame seeds (optional, for garnish); 1 tbsp scallions, thinly sliced (optional, for garnish); 12 each large shrimp, peeled and deveined; 0.25 tsp kosher salt; 0.125 tsp black pepper; 1 tbsp vegetable oil; 1 tsp soy sauce; 1 tsp honey; 1 tsp fresh lemon juice; 2 cups steamed white rice or sushi rice; 1 cup steamed broccoli or mixed vegetables; 2 tsp pickled ginger (optional)

Inspired by Japanese Village Restaurant

Time35m

Serves2

A selection from land and sea with a fresh new Japanese twist.

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Ingredients

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Chicken Teriyaki

1 lb boneless skinless chicken thighs

1/2 tsp kosher salt

1/4 tsp black pepper

1 tbsp Tuscany sunflower oil

1/4 cup low-sodium soy sauce

2 tbsp mirin (sweet rice wine)

1 tbsp sake (or extra mirin/white wine)

1 tbsp Brown sugar

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1 tsp Cornstarch

1 tbsp water (for cornstarch slurry)

1 tsp sesame seeds (optional, for garnish)

1 tbsp scallions, thinly sliced (optional, for garnish)

Shrimp

12 each large shrimp, peeled and deveined

1/4 tsp kosher salt

1/8 tsp black pepper

1 tbsp Tuscany sunflower oil

1 tsp Aged soy sauce

1 tsp Honey

1 tsp fresh lemon juice

To Serve

2 cups steamed white rice or sushi rice

1 cup steamed broccoli or mixed vegetables

2 tsp pickled ginger (optional)

Method

Chicken Teriyaki

Prepare and season chicken

Pat the chicken thighs dry with paper towels. Trim any excess fat and cut into 1.5-2 inch pieces. Lightly season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make teriyaki sauce

In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar, 1 tsp grated fresh ginger, and 1 minced garlic clove until sugar dissolves.

Sear chicken

Heat 1 tbsp vegetable oil in a large nonstick or stainless steel skillet over medium-high heat. When shimmering, add the chicken pieces in a single layer (work in batches if needed). Sear 3-4 minutes without moving until golden, flip and cook another 2-3 minutes until mostly cooked through. Transfer chicken to a plate.

Finish in sauce

Reduce heat to medium. Pour the teriyaki sauce into the hot skillet and bring to a gentle simmer. Mix 1 tsp cornstarch with 1 tbsp water to make a slurry and stir into the sauce. Cook 1-2 minutes until sauce thickens slightly. Return the chicken to the pan and toss to coat, simmering 1-2 minutes until chicken is cooked through and glaze is glossy. Remove from heat and sprinkle with 1 tsp sesame seeds and 1 tbsp sliced scallions if using.

Shrimp

Season shrimp

Pat shrimp dry. Toss with 1/4 tsp kosher salt, 1/8 tsp black pepper, 1 tsp soy sauce, 1 tsp honey, and 1 tsp lemon juice. Let sit 5 minutes to marinate briefly.

Cook shrimp

Heat 1 tbsp vegetable oil in a separate skillet over medium-high heat. When hot, add shrimp in a single layer and cook 1.5-2 minutes per side until pink and opaque. Do not overcook. Transfer to a plate and keep warm.

To Serve

Divide 2 cups steamed rice between plates or bowls. Arrange glazed chicken and cooked shrimp on top or side-by-side. Add 1 cup steamed broccoli or mixed vegetables. Spoon any remaining teriyaki glaze from the skillet over the rice and proteins.

Garnish with optional pickled ginger, extra sliced scallions, and an additional sprinkle of sesame seeds. Serve immediately.