Chicken Teriyaki & Shrimp Combo Recipe

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.

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.

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.