Chicken and Shrimp Teriyaki

During my pregnancy, I've particularly found it difficult to enjoy large cuts of meat. I've been craving a lot of fresh, juicy fruits, vegetables, and carbs! However, other than trying to get my protein from high-carb beans and lentils, I've found that if meat dishes are dressed and saucy, or fried and breaded (which I know is terrible, and I try to limit this as much as possible), I can eat them just fine, and get my protein in. And since ginger is great for nausea, and I've always had more of a sweet tooth - a healthy homemade teriyaki sounded just perfect!

I've also had a thing for shrimp as of late, but you can definitely make this with just chicken - just add 1 or 2 more breast pieces to make up for the lack of shrimp!

Makes 6-8 servings

INGREDIENTS

Chicken breast, sliced (4-5 pieces, preferably hormone and antibiotic free)

Uncooked jumbo shrimp, peeled and deveined (30-40 pieces)

1.5 Large sweet onions

4 Cups broccoli florets

3 Cloves chopped garlic, or 3 tbsp pre-minced garlic

1 Tbsp minced fresh ginger

Black pepper

Himalayan pink salt

2 Tsp sesame oil

Vegetable oil, preferably with a high smoke-point (I always use refined, pure Avocado oil)

Grass-fed or organic butter

Optional:

Roasted red pepper flakes

Cayenne pepper

Teriyaki Sauce:

1/4 Cup coconut aminos or low-sodium soy sauce

1/4 Cup rice vinegar

3 Tbsp natural honey

1 Tbsp corn starch or tapioca starch

DIRECTIONS

In 2 separate bowls, marinate the sliced chicken and the peeled shrimp in equal divisions of the garlic, ginger, black pepper, salt, and if using, roasted red pepper flakes and pinch of cayenne, and set aside.

In another, smaller bowl, mix all ingredients of Teriyaki sauce and set aside.

Slice the onion into strips and, placing a bit of butter into a heated pan, saute the onion until soft and lightly caramelized (see first image).

Once the onion is lightly browned, add a bit of your cooking vegetable oil and the marinated chicken, along with 1 tsp of sesame oil and continue to saute until chicken is 75% cooked.

Add the shrimp and remaining sesame oil and saute until shrimp is 50% cooked.

Then add the broccoli florets and cook until slightly tender.

Finally, add your teriyaki sauce and give it a few stirs to evenly distribute, turn off the heat, and let sit for a minute or two.

I topped off a beautiful bed of black japonaise rice with my chicken and shrimp teriyaki, but you can eat it with any type of rice or noodle you prefer!

Hope you enjoy it!

xo, 
Teenna