Triple Crown Recipe
Recipe information
Make Triple Crown in just 30m. Tenderloin, shrimp, chicken and vegetables in a ginger teriyaki stir fry sauce over rice
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Ingredients
General
Protein
Vegetables
Base
Preparation
1. Prepare the Ingredients
Cut the tenderloin and chicken into thin bite-sized strips. Peel and devein the shrimp. Wash and chop mixed vegetables (such as bell peppers, broccoli, snap peas, and carrots) into bite-sized pieces. Set aside each ingredient separately.
2. Cook the Rice
Rinse 1 cup of rice under cold water until the water runs clear, then cook according to package instructions or in a rice cooker. Keep warm until ready to serve.
3. Make the Ginger Teriyaki Sauce
In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey or brown sugar, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1 clove minced garlic, and 1 teaspoon cornstarch mixed with 1 tablespoon water. Set aside.
Cooking the Protein and Vegetables
4. Cook the Chicken and Tenderloin
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add chicken and tenderloin pieces. Stir-fry for 4–5 minutes, or until fully cooked and browned. Remove from pan and set aside.
5. Cook the Shrimp
In the same pan, add a little more oil if needed and cook the shrimp for 2–3 minutes until pink and opaque. Remove from pan and set aside.
6. Stir-Fry the Vegetables
Add another tablespoon of oil to the pan. Add the chopped mixed vegetables and stir-fry for 3–5 minutes until crisp-tender. If needed, add a splash of water to steam and help soften them slightly.
Combine and Finish
7. Combine All Ingredients
Return the cooked meat and shrimp to the pan with the vegetables. Pour in the ginger teriyaki sauce and stir well to coat. Cook for another 2–3 minutes until the sauce thickens and all ingredients are heated through.
8. Serve
Spoon the stir fry mixture over bowls of steamed rice and serve hot.
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