Instructions
Step 1 Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
Step 2 Add the sliced chicken, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
Step 3 In the same pan, add another tablespoon of oil and cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
Step 4 Add onion, broccoli, carrots, and cabbage to the pan and stir-fry for 4–5 minutes until slightly tender.
Step 5 Add minced garlic and grated ginger, cooking for another minute until fragrant.
Step 6 Return the chicken and shrimp to the pan and mix well with the vegetables.
Step 7 Pour in the teriyaki sauce, soy sauce, and honey, stirring to coat everything evenly.
Step 8 In a small bowl, mix cornstarch and water, then add to the pan to thicken the sauce.
Step 9 Cook for another 2–3 minutes until the sauce is glossy and thickened.
Step 10 Serve the teriyaki chicken and shrimp over cooked white rice.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 2 months. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short intervals, stirring in between to ensure even heating.
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