Tenderloin, shrimp, chicken and vegetables in a ginger teriyaki stir fry sauce over rice

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.

Prepare the Ingredients

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.

Cook the Rice

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.

Make the Ginger Teriyaki Sauce

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.

Cook the Chicken and Tenderloin

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.

Cook the Shrimp

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.

Stir-Fry the Vegetables

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.

Combine All Ingredients

Spoon the stir fry mixture over bowls of steamed rice and serve hot.

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Recipe information

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