PINEAPPLE TERIYAKI CHICKEN AND SHRIMP
INGREDIENTS
- 1 1/2 pound boneless skinless chickn breast (cut into desired sizes)
- 1/2 pound shrimp (peeled and deveined)
- 1 cup diced pineapple
- 1 cup tri color bell peppers (diced)
- 4 tablespoons tempura batter (all purpose flour is fine too)
- 1 cup diced onions
- 3 cloves garlic (minced)
- 1 teaspoon salt (divided 1/2 n1/2)
- 1 teaspoon chicken seasoning
- 1 teaspoon old bay seasoning
- 3 teaspoons black pepper (divided 1n1n1)
- 1 teaspoon onion powder, garlic powder, red pepper flakes
- 1/3 cup oil for frying
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 /3 cup soy sauce (low sodium)
- 4 tablespoons brown sugar
- 1/4 teaspoon ginger (fresh ground or organic powder)
- 3 tablespoons cornstarch
Ingredients
Instructions
- DIRECTIONS
Season chicken with 1/2 tsp salt, 1 tsp black pepper,1 tsp chicken seasoning. Using your hands mix seasoning well into chicken, add 3 tbsp tempura batter on chicken and again using your hands mix well into chicken, set chicken aside. Season shrimp with ½ tsp salt, 1tsp black pepper and old bay seasoning. Heat oil on medium high heat, fry chicken in batches, no more than 3 minutes on each side set aside then do the same with shrimp no more than 2 minutes on each side. In the meantime, in a large bowl, combine all the ingredients for the sauce, including remaining 1 tsp black pepper, onion powder, garlic powder and red pepper flakes, ginger and cornstarch, also brown sugar. and mix well. When finished browning shrimp, I changed the oil for cleaner oil, you do not have to, if you do add 1 tbs olive oil, sauté onions and minced garlic about 2 to 3 minutes, add bell peppers and sauté another 2-3 minutes add diced pineapples, sauté for 2 minutes. Add liquid mixture and stir well to combine. Bring to a low boil, Add the chicken and shrimp to the sauce stir for about 2 minutes to combine and help the chicken and shrimp to absorb that delicious sauce.
teriyaki, chicken and shrimp