Lunch Duet Recipe

Marinate chicken

In a small bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake (or dry sherry), 1 tsp brown sugar, 0.5 tsp minced garlic and 0.5 tsp grated ginger. Place 0.5 lb chicken thighs in the marinade, coat thoroughly, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Cook chicken

Heat 1 tbs vegetable oil in a nonstick skillet or flat-top over medium-high heat until shimmering. Remove chicken from marinade (reserve marinade). Sear chicken 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Reduce heat to medium-low, pour reserved marinade into the pan and simmer 1–2 minutes until slightly thickened and glaze coats the chicken. Sprinkle 0.5 tsp sesame seeds and 1 tbsp sliced scallions over chicken. Let rest 2 minutes, then slice into bite-size pieces.

Pat 6 large shrimp dry. Melt 1 tbs butter in a separate skillet (or on the same flat-top after removing chicken) over medium-high heat. Add 0.5 tsp minced garlic and cook 15–20 seconds until fragrant.

Add shrimp to the hot butter and sear 1–2 minutes per side until opaque and curled. Add 1 tbs soy sauce, 1 tsp lemon juice, 0.25 tsp black pepper and a pinch (0.125 tsp) red pepper flakes if using. Toss to coat and finish cooking for 15–30 seconds. Remove from heat and keep warm.

Cook rice

Rinse 0.5 cup short-grain white rice under cold water until water runs clear. Combine rinsed rice with 0.6 cup water in a small saucepan. Bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes; fluff with a fork.

Sauté vegetables

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add 1 cup mixed sliced vegetables (zucchini, onion, mushrooms, carrots) and 0.125 tsp salt. Sauté 4–6 minutes until vegetables are tender-crisp and lightly browned. Keep warm.

Portion the meal as a 'Lunch Duet': place half-cup cooked rice on the plate, arrange the sliced teriyaki chicken beside the rice, and place the hibachi shrimp and sautéed vegetables alongside. Spoon any remaining teriyaki glaze from the pan over the chicken and serve 2 tbs yum yum sauce on the side for dipping if desired.

Estimated plating time: serve immediately while hot. Enjoy.