Begin by mixing the marinade ingredients (2 tbsp soy sauce, 2 tbsp water, 1/2 tsp ginger, 4 cloves garlic, 1/2 chile pepper, sesame oil, chili powder, lemon juice) 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 (1/2 cup soy sauce, 2 cups water, 1 tsp ginger, 5 cloves garlic, 1/2 chile pepper, cayenne, bsugar, pepper, mirin) 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 cornstarch 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.
Originally Submitted
8/19/2013
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You can add this Spicy Orange Teriyaki Chicken and Shrimp recipe to your own private DesktopCookbook.
