Wednesday, November 18, 2009

Kevin's Spicy Orange Teriyaki Chicken and Shrimp

Last night I made "Kevin's Spicy Orange Teriyaki Chicken and Shrimp" and it was super tasty. Yes, there are a lot of ingredients but I had almost all of them on hand and many are used twice so it’s not as daunting as it seems.

Upfront I want to say that I made a few changes. First, I used chicken breasts instead of thighs cause I’m a white meat kind of gal. Also, mirin is a type of sweet Japanese wine. Supposedly you can find it in wine shops and sometimes at the grocery store if you’re lucky enough not to live Utah. Unfortunately for me, Utah doesn’t sell wine in the grocery store and I wasn’t gonna go on the hunt for 3 Tbs of some special wine. So I used Sherry instead and added a teaspoon of sugar. It tasted great so don’t stress about it. And one last thing, the author (Kevin I’m guessing) comments at the end that cornstarch can be used instead of tapioca starch and that’s exactly what I did and it didn’t change the flavor for me at all.

Oh and next time I plan on halving the sauce since I had TONS left over. It has an amazing flavor, but it is also really flavorful so there is no need for so much of it. I have a whole bowl full of left over sauce sitting in my fridge as I type this (but I definitely plan on using it).

Spicy Orange Teriyaki Chicken and Shrimp
Serves 4-6 people (and makes excellent bento box lunches)


4-5 boneless, skinless chicken thighs (~3/4lb.)
20 medium shrimp, shelled and deveined (~3/4lb.)
1.5 Tbsp olive oil
Steamed rice
Your favorite vegetable

2 tbsp soy sauce
2 tbsp water
1/2 tsp ground ginger
4 cloves crushed garlic
1/2 a fresh minced chile pepper (I used a jalapeno)
1 1/2 tsp sesame oil
1/2 tsp chili powder
squeeze of lemon juice

1/2 cup soy sauce
2 cups water
1 tsp ground ginger
5 cloves crushed garlic
1/2 a fresh minced chile pepper (the other half)
1/2 tsp cayenne pepper
7 tbsp packed brown sugar
1/4 tsp white pepper
3 Tbsp mirin
2 Tbsp tapioca starch*
1/4 cup cold water
1/4 tsp fresh orange zest


Begin by mixing the marinade ingredients in a small pourable vessel. Pour half of marinade over chicken and half over shrimp, each in their own small bowl. Stir to mix evenly, and let sit.

Prepare the sauce by putting all ingredients but the starch, cold water and orange zest into a small saucepan. Bring to a low boil over medium heat, stirring occasionally. Reduce heat and let simmer for 5 minutes. Mix a slurry of tapioca starch and cold water. While stirring, stir small portions of slurry into the sauce, until sauce reaches desired thickness. (I usually use about 4tsp worth of starch). Bring off heat, and as sauce cools, stir in orange zest.

The marinating of the meats can easily be done the night before, and the sauce can be made well in advance. If you're a multitasker, the sauce can also be made fresh while cooking the meats.

To cook the meats, heat 1.5 Tbsp oil in a large skillet over medium-high heat. Add chicken to pan and cook until no longer pink and juices begin to boil off. Remove chicken from pan into serving dish, and add shrimp to hot pan, cooking until fully pink. Serve chicken and shrimp over steamed rice with whatever vegetable suits you. I usually use steamed green beans. Pour sauce over meat once added to rice and garnish with sliced scallions or sesame seeds if you wish.

*You can use cornstarch as a substitute if you cannot find tapioca starch. However, tapioca provides a smoother, silkier texture than cornstarch, is freezer stable, and adds less of a flavor to the finished sauce. It can usually be found in even the most basic asian grocery store.

-You can see the original recipe here.

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