Triple Crown Recipe
Tenderloin, shrimp, chicken and vegetables in a ginger teriyaki stir fry sauce over rice
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Ingredients
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General
Protein
Vegetables
Base
Method
Preparation
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.
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
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.
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
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.
Serve
Spoon the stir fry mixture over bowls of steamed rice and serve hot.