Teriyaki is a beloved Japanese classic that brings together sweet and savory flavors in a delicious glaze. Combining chicken and shrimp in this recipe gives us the best of both worlds—tender, juicy chicken paired with succulent shrimp, all coated in a rich teriyaki sauce. It’s a perfect dish for those who want a quick yet impressive meal that’s full of flavor and texture.
Ingredients
To master our Chicken and Shrimp Teriyaki Recipe, we need fresh, quality ingredients that balance perfectly for a taste-packed meal. Here’s everything we’ll gather to get started.
For the Chicken and Shrimp
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil (for cooking)
- Salt and black pepper, to taste
For the Teriyaki Sauce
| Ingredient | Quantity | Notes |
|---|---|---|
| Soy sauce | 1/3 cup | Use low sodium for better balance |
| Mirin | 1/4 cup | Sweet rice wine adds depth |
| Brown sugar | 3 tablespoons | For that rich sweetness |
| Fresh ginger | 1 tablespoon | Finely grated for aroma |
| Garlic | 2 cloves | Minced for pungent flavor |
| Cornstarch | 1 tablespoon | Mixed with water to thicken |
| Water | 1/4 cup | For sauce consistency |
Optional Garnishes and Sides
- Chopped green onions for a fresh bite
- Toasted sesame seeds for texture and nuttiness
- Steamed white rice or jasmine rice to serve alongside
- Steamed or stir-fried broccoli or snap peas for added crunch and color
With these ingredients, we’re ready to create a dish that fuses tender chicken and succulent shrimp in a luscious teriyaki glaze.
Equipment Needed
To prepare the Chicken and Shrimp Teriyaki Recipe perfectly, having the right equipment is essential. Here is the list of the key tools we need to execute each step smoothly and achieve the rich, glossy texture typical of authentic teriyaki dishes.
| Equipment | Purpose |
|---|---|
| Large skillet or wok | For sautéing chicken and shrimp evenly while developing a beautiful sear |
| Mixing bowls | To combine and marinate the chicken and shrimp as well as to mix the teriyaki sauce |
| Measuring cups and spoons | For precise measurement of liquids and seasonings ensuring consistent flavor balance |
| Whisk | To blend the teriyaki sauce ingredients until smooth and well incorporated |
| Spatula or wooden spoon | For stirring and turning ingredients without damaging the tender shrimp and chicken |
| Sharp knife | To trim the chicken thighs and devein shrimp cleanly, allowing even cooking |
| Cutting board | Provides a stable surface to prep proteins and vegetables |
| Small saucepan | To gently simmer and thicken the teriyaki sauce before pouring over the proteins |
| Meat thermometer (optional) | To check that chicken is cooked to safe internal temperature without overcooking |
By having these tools on hand before we begin, we ensure our workflow stays efficient and our flavors are evenly developed. Remember a well-seasoned wok or non-stick skillet works best to achieve the characteristic caramelized teriyaki glaze that clings to each piece of chicken and shrimp.
“Equipment sets the foundation — great ingredients combined with the right tools create extraordinary results every time.”
Let’s make sure our kitchen is fully equipped so we can focus on crafting this stunning Chicken and Shrimp Teriyaki masterpiece.
Make-Ahead Instructions
To save time and enhance flavor in our Chicken and Shrimp Teriyaki Recipe, proper make-ahead preparation is essential. Here’s how we can efficiently prep key components without sacrificing freshness or taste.
Marinate the Proteins in Advance
Marinating the chicken and shrimp allows the teriyaki glaze to penetrate deeply, making the dish more flavorful and tender.
- Combine the soy sauce, mirin, brown sugar, minced garlic, and grated ginger in a bowl.
- Place the chicken thighs and shrimp in separate resealable bags or containers.
- Pour the sauce mixture over the chicken and shrimp, ensuring they are fully coated.
- Marinate in the refrigerator for at least 1 hour or up to overnight for best results.
“Marinating overnight intensifies the savory-sweet flavors and tenderizes the proteins fully,” which helps us achieve the signature taste of this dish.
Prepare the Teriyaki Sauce
We can also make the teriyaki sauce base ahead of cooking.
- Mix soy sauce, mirin, brown sugar, garlic, ginger, cornstarch, and water in a saucepan.
- Cook over medium heat, whisking continuously until the sauce thickens to a glossy glaze.
- Cool completely and store in an airtight container in the refrigerator for up to 3 days.
Chop and Measure Ingredients
- Slice green onions and set aside in a covered bowl.
- Measure out sesame seeds and other garnishes in small airtight containers.
- Prepare any side vegetables or rinse rice to streamline meal prep during cooking.
| Component | Make-Ahead Execution | Storage | Duration |
|---|---|---|---|
| Chicken & Shrimp | Marinate in teriyaki sauce | Resealable bags airtight fridge | 1 hour to overnight |
| Teriyaki Sauce | Cook and cool glaze | Airtight container fridge | Up to 3 days |
| Garnishes | Chop green onions, toast sesame seeds | Covered container fridge | Up to 2 days |
| Sides | Rinse rice, chop vegetables | Covered containers fridge | Up to 1 day |
Tips for Seamless Meal Prep
- Label containers with prep date and contents.
- Keep proteins separated to avoid flavor overlap.
- Warm sauce gently before cooking for easy glazing.
Adhering to these make-ahead instructions helps us streamline the cooking process and delivers a wonderfully balanced Chicken and Shrimp Teriyaki that tastes freshly made and flawlessly glazed.
Directions
Follow these detailed steps to create a mouthwatering Chicken and Shrimp Teriyaki that bursts with flavor and perfect texture.
Preparing the Chicken and Shrimp
- Trim and pat dry 1 pound of boneless skinless chicken thighs. Cut into bite-sized pieces for even cooking.
- Peel and devein ½ pound large shrimp. Rinse under cold water, then pat dry with paper towels.
- Place the chicken and shrimp in separate bowls.
- Pour the marinade — ¼ cup soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, 1 teaspoon minced garlic, and 1 teaspoon freshly grated ginger — over each protein.
- Toss gently to coat, cover with plastic wrap, and marinate in the refrigerator for at least 1 hour or overnight for deepest flavor penetration.
Making the Teriyaki Sauce
- In a small bowl, whisk together these sauce ingredients:
| Ingredient | Quantity |
|---|---|
| Soy sauce | ½ cup |
| Mirin | ¼ cup |
| Brown sugar | 3 tablespoons |
| Freshly grated ginger | 1 teaspoon |
| Minced garlic | 1 teaspoon |
| Water | ¼ cup |
| Cornstarch | 1 tablespoon (mixed with 2 tablespoons water to form slurry) |
- Pour this mixture into a small saucepan over medium heat.
- Stir constantly until the sugar dissolves and the sauce slightly thickens, about 5 minutes.
- Remove from heat and set aside — this teriyaki glaze will elevate the dish with its signature sweet-savory balance.
Cooking the Chicken and Shrimp
- Heat a large skillet or wok over medium-high heat.
- Add 1 tablespoon vegetable oil and swirl to coat.
- Remove chicken from the marinade, letting excess drip off. Place it in the hot skillet.
- Cook chicken pieces for 5-7 minutes, turning occasionally until golden brown and fully cooked.
- Transfer chicken to a plate and tent with foil to keep warm.
- Add another 1 tablespoon oil if needed.
- Add shrimp to the skillet, cooking for 2-3 minutes per side until shrimp turns opaque and pink.
- Remove shrimp and place with the chicken.
Combining and Glazing with Teriyaki Sauce
- Return the cooked chicken and shrimp to the skillet over low heat.
- Pour the prepared teriyaki sauce over the proteins.
- Toss everything gently to coat evenly.
- Allow the sauce to simmer for 2-3 minutes until it thickens and creates a glossy, caramelized glaze over the chicken and shrimp.
- Remove from heat immediately to prevent burning.
Serving Suggestions
Serve your rich and flavorful Chicken and Shrimp Teriyaki hot with:
- Steamed jasmine rice — its mild aroma complements the glaze perfectly.
- Sautéed or steamed vegetables such as broccoli, snap peas, or carrots to add crisp freshness.
- Garnish with toasted sesame seeds and chopped green onions for texture and vibrant color.
- Offer pickled ginger or a side of wasabi for an authentic Japanese dining experience.
Tips for the Best Chicken And Shrimp Teriyaki
To create a truly standout Chicken And Shrimp Teriyaki dish, we focus on key techniques and ingredient handling that highlight the flavor and texture of the proteins while ensuring a perfectly balanced glaze.
Choose Fresh, High-Quality Proteins
- Use boneless skinless chicken thighs for juiciness and tenderness. Thighs absorb the marinade better than breast meat.
- Select large shrimp that are peeled and deveined for smooth cooking and easy eating.
- Opt for fresh shrimp rather than frozen when possible to avoid excess moisture diluting the sauce.
Marinate Properly for Deep Flavor
- Marinate chicken and shrimp separately in a mixture of soy sauce, mirin, brown sugar, fresh ginger, and garlic.
- Allow at least 1 hour of marinating time or refrigerate overnight for the best flavor infusion.
- Avoid over-marinating shrimp beyond 30 minutes to prevent them from becoming rubbery.
Master the Teriyaki Sauce Consistency
- Whisk the sauce ingredients thoroughly before cooking to prevent lumps.
- Cook the sauce over medium heat and stir continuously until it thickens slightly but remains glossy. Avoid over-thickening, which can create a sticky texture.
- Use cornstarch slurry (cornstarch mixed with water) sparingly to control thickness.
Cook Chicken and Shrimp Separately
- Sear chicken thighs first in a hot skillet with a little oil until browned and cooked through, approximately 4-5 minutes per side depending on thickness.
- Remove chicken and cook shrimp quickly in the same pan just until they turn pink and opaque, about 2 minutes per side.
- Combining proteins after they are cooked prevents overcooking the delicate shrimp.
Achieve the Perfect Teriyaki Glaze
- Return chicken and shrimp to the skillet and pour in the prepared teriyaki sauce.
- Toss everything together in the pan over low heat for 1-2 minutes until the sauce clings to the proteins with a shiny glaze.
- Avoid boiling the sauce with the protein as it can cause the glaze to burn or become too thick.
Garnish and Serve with Complementary Sides
- Sprinkle with toasted sesame seeds and chopped green onions to add visual appeal and a flavor contrast.
- Serve with steamed jasmine rice and sautéed vegetables like broccoli or snap peas to balance flavors and textures.
| Step | Tip | Time Estimate |
|---|---|---|
| Marinating chicken | At least 1 hour or overnight for deep flavor | 1 hour to overnight |
| Marinating shrimp | 15-30 minutes to avoid rubbery texture | 15-30 minutes |
| Cooking chicken | Medium heat sear until cooked through | 4-5 minutes/side |
| Cooking shrimp | Cook just until pink and opaque | 2 minutes/side |
| Glazing with sauce | Toss on low heat until glossy, do not boil | 1-2 minutes |
“Freshness and timing are our allies in crafting the best Chicken and Shrimp Teriyaki. Marinate well, cook carefully, and glaze gently for an irresistible dish.”
By following these tips, we achieve a perfectly balanced Chicken And Shrimp Teriyaki with tender proteins, a luscious teriyaki glaze, and vibrant accompaniments every time.
Conclusion
This Chicken and Shrimp Teriyaki recipe brings together bold flavors and satisfying textures in a dish that’s perfect for any night of the week. With a few simple steps and quality ingredients, we can create a meal that feels both comforting and impressive.
By focusing on fresh proteins, a well-balanced sauce, and proper cooking techniques, we’re able to enjoy a restaurant-quality experience right at home. Whether served with steamed rice or vibrant veggies, this dish is sure to become a favorite in our recipe collection.
Frequently Asked Questions
What ingredients do I need for Chicken and Shrimp Teriyaki?
You need boneless skinless chicken thighs, large shrimp, soy sauce, mirin, brown sugar, fresh ginger, garlic, cornstarch, and water. Optional garnishes include green onions and toasted sesame seeds. Serving suggestions are steamed rice and vegetables.
How long should I marinate the chicken and shrimp?
Marinate the chicken and shrimp for at least 1 hour; for deeper flavor, marinate overnight in the fridge.
What equipment is essential for making this dish?
A large skillet or wok, mixing bowls, measuring cups and spoons, a whisk, and a sharp knife are essential for preparing this recipe efficiently.
Can I prepare the teriyaki sauce in advance?
Yes, making the teriyaki sauce ahead saves time and enhances flavor. Store it in the refrigerator and warm it before use.
How do I prevent the shrimp and chicken from overcooking?
Cook the chicken and shrimp separately and only combine them with the sauce at the end. This ensures tender, perfectly cooked proteins.
What makes the teriyaki glaze shiny and caramelized?
The caramelized glaze comes from cooking the sauce with cornstarch to thicken it and sautéing the proteins so the sauce coats them evenly.
What sides go well with Chicken and Shrimp Teriyaki?
Steamed jasmine rice and sautéed vegetables complement the dish well, enhancing both flavor and texture.
How can I achieve the best flavor in this recipe?
Use fresh, high-quality chicken and shrimp, marinate them properly, and cook with attention to timing and sauce consistency for a balanced, flavorful dish.