Teriyaki Chicken and Shrimp Stir Fry
A quick and delicious stir fry featuring tender chicken, succulent shrimp, and vibrant vegetables, all coated in a rich teriyaki sauce.
Equipment
- Large pan or wok
- cutting board
- knife
- Measuring spoons
- Measuring cup
Ingredients
For the Stir Fry
- 300 g Chicken breast fillet Cut into strips.
- 300 g Shrimp Peeled and deveined.
- 2 tablespoons Vegetable oil For cooking.
- 1 red bell pepper Sliced
- 1 yellow bell pepper Sliced
- 1 zucchini Sliced
- 1 carrot Thinly sliced
- 2 green onions Chopped
- 2 cloves Garlic Minced.
- 1 teaspoon Fresh ginger Grated.
For the Teriyaki Sauce
- 100 ml Soy sauce
- 50 ml Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch Dissolved in 2 tablespoons water.
- to taste Sesame seeds For garnish.
Instructions
- Prepare the chicken and shrimp by cutting the chicken breast into thin strips and ensuring the shrimp are peeled and deveined.
- Marinate the chicken and shrimp in a bit of soy sauce and sesame oil for 10-15 minutes.
- Chop the vegetables: slice the bell peppers, zucchini, and carrot, and chop the green onions. Mince the garlic and grate the ginger.
- Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes until golden brown.
- Add the shrimp to the pan and cook for an additional 3-4 minutes until they turn pink and opaque.
- Add minced garlic and grated ginger to the pan, stirring for 30 seconds until fragrant. Then, add the sliced bell peppers, zucchini, and carrot, stir-frying for about 5 minutes.
- Pour the teriyaki sauce over the chicken, shrimp, and vegetables, stirring well to coat. Cook for another 2-3 minutes until the sauce thickens.
- Remove from heat and garnish with sesame seeds. Serve hot over rice or noodles.
Notes
This dish is versatile; feel free to swap proteins or add different vegetables to suit your taste.