Chicken and Shrimp Teriyaki Recipe: 48g Protein in 30 Minutes
This chicken and shrimp teriyaki combines two proteins in one pan with a homemade teriyaki sauce that takes 5 minutes to make. Tender chicken thighs and juicy shrimp cook alongside broccoli and bell peppers, all glazed in a sticky, sweet-savory sauce and served over jasmine rice. With 48 g of protein per serving and ready in 30 minutes, it beats takeout in both flavor and nutrition.
Why Homemade Teriyaki Sauce Beats Bottled
Many bottled teriyaki sauces contain high-fructose corn syrup, artificial flavors, and excessive sodium. A homemade version uses just 6 pantry staples: low-sodium soy sauce, brown sugar, honey, rice vinegar, ginger, and garlic. It takes under 5 minutes to whisk together and delivers a cleaner, fresher flavor with a glossy, sticky glaze that clings to the proteins. Once you make it from scratch, you won’t go back to being bottled.
Bonus: Hainanese Chicken Rice Recipe
Ingredients
Equipment
Method
- Make the Sauce: Whisk soy sauce, brown sugar, honey, rice vinegar, and ginger in a bowl. In a separate small bowl, mix cornstarch with cold water to make a slurry. Set both aside.
- Cook the Chicken: Heat vegetable oil in a wok over medium-high heat. Season chicken with salt and pepper. Stir-fry 5-6 minutes until golden and cooked through. Transfer to a plate.
- Cook the Shrimp: Add sesame oil to the same wok. Add shrimp and garlic. Stir-fry 2-3 minutes until shrimp turn pink and opaque. Transfer to the plate with the chicken.
- Cook the Vegetables: Add broccoli and bell pepper to the wok. Stir-fry 3-4 minutes until tender crisp. Add a splash of water if the wok gets dry.
- Glaze Everything: Return chicken and shrimp to the wok. Pour in the teriyaki sauce and the cornstarch slurry. Toss everything together and cook 2-3 minutes until the sauce thickens into a glossy, sticky glaze that coats every piece.
- Serve: Spoon over jasmine rice. Garnish with sesame seeds and sliced green onions. Serve immediately.
Nutritional Information (Per Serving)
| Calories | Fat (g) | Carbs (g) | Sugar (g) | Protein (g) | Sodium (mg) |
| 672 | 20 | 70 | 12 | 48 | 750 |
Based on 4 servings (with jasmine rice). Values are approximate.
Common Mistakes That Ruin Chicken and Shrimp Teriyaki
- Cooking chicken and shrimp together: Chicken takes 5-6 minutes, shrimp takes 2-3. Cooking them together means rubbery shrimp or raw chicken. Always cook them separately.
- Adding sauce too early: Pour the sauce in only after all proteins and vegetables are cooked. Adding it too early makes everything steam instead of stir-fry.
- Skipping the cornstarch slurry: Without it, the sauce stays thin and watery. The slurry thickens it into a glossy glaze that clings to the proteins.
- Overcrowding the wok: Too much food at once drops the temperature and creates steam. Cook in batches for proper browning and caramelization.
- Overcooking the shrimp: Shrimp cooked in 2-3 minutes. The moment they turn pink and curl slightly, they’re done. Overcooked shrimp turn rubbery.
Bonus: Jerk Chicken Recipe
Storage & Make-Ahead Tips
- Refrigerator: Store chicken and shrimp separately from rice for up to 3 days. Reheat on the stove – avoid microwaving shrimp as it turns rubbery.
- Meal prep: Cook chicken and shrimp ahead. Store sauce separately and reheat everything together in a wok for the freshest results.
Freezing: Freeze cooked chicken (without shrimp) for up to 2 months. Shrimp doesn’t freeze well after cooking – add fresh shrimp when reheating.
FAQs
Q1: Can I use store-bought teriyaki sauce?
A: Yes. Use about ¾ cup of a good brand like Kikkoman. Homemade tastes fresher and has less sodium, but store-bought works in a pinch.
Q2: Can I use chicken breast instead of thighs?
A: Yes. Cut into small pieces and cook for 4-5 minutes. The breast dries out faster, so don’t overcook.
Q3: Can I add other vegetables?
A: Yes. Snap peas, mushrooms, zucchini, and baby corn all work great. Cut everything to a similar size so it cooks evenly.
Bonus: Chicken Carciofi Recipe
