Teriyaki Chicken & Sea Scallops Recipe
Make Teriyaki Chicken & Sea Scallops Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein
Teriyaki Marinade
Vegetables
Garnish
Method
Preparation of Teriyaki Marinade
- 1
Make the Marinade
In a medium bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, cornstarch, and water. Whisk until the sugar and cornstarch are dissolved. Set aside.
Marinating the Protein
- 2
Marinate Chicken and Scallops
Place the chicken breasts and sea scallops in a large resealable plastic bag. Pour half of the teriyaki marinade over them. Seal the bag and refrigerate for at least 30 minutes to 1 hour.
Cooking the Vegetables
- 3
Stir-fry the Vegetables
In a large skillet or wok, heat a teaspoon of sesame oil over medium-high heat. Add the broccoli, bell pepper, and carrots. Stir-fry for about 5-7 minutes or until they are tender-crisp. Remove the vegetables from the skillet and set aside.
Cooking the Protein
- 4
- 5
Combining Everything
- 6
Combine and Serve
Return the vegetables to the skillet. Pour in the reserved teriyaki marinade and cook for 2-3 minutes until the sauce thickens. Add the chicken and scallops back to the skillet and toss everything together. Cook for another minute to heat through. Garnish with sesame seeds and sliced green onions before serving.