Japanese Steakhouse Shrimp, Chicken & Veggies

Authentic Japanese Steakhouse flavors will tantalize your taste buds!  Delicious and healthy!  Low carb!

INGREDIENTS: YIELDS 3- 4 SERVINGS

2 large Chicken Breast Halves (or 4 Thighs)

20 Extra Large Raw Shrimp (Peeled and Deveined)

1” piece of Ginger Root, sliced thin

4 cloves Garlic, peeled and chopped

Salt and Pepper

Crushed Red Pepper

Mirin or Sake

Low Sodium Soy Sauce

Olive Oil for cooking

VEGETABLES

12 Asparagus Spears  

1 cup Mushrooms, sliced or chunked

½ of a Zucchini, chunked or sliced

3 Green Onions, sliced on the diagonal

3 Mini Sweet Peppers

MARINADE INGREDIENTS:

1” Ginger Root, chunked

2 tsp Rice Vinegar

4 TBSP low sodium Soy Sauce

½ tsp Stevia (or Sugar if you’re not Diabetic)

MARINADE PREPARATION:

     Mix Vinegar, Soy Sauce, and Stevia.  Pour only half on Chicken and half on Shrimp.  Divide Ginger Root between Chicken and Shrimp.

PREPARATION:

     Cut Chicken into chunks and place in a small bowl.  Make Marinade and pour HALF over Chicken.  Add half of the sliced Ginger Root.  Stir.  Cover and refrigerate for 2 -4 hours.

     Place peeled Shrimp in a small bowl.  Pour HALF of the Marinade over the Shrimp.  Add remaining Ginger Root.  Cover and refrigerate for 2 hours.

     While Chicken and Shrimp are Marinating, wash Vegetables.  Follow the next directions, placing Veggies in separate piles on a cutting board.  Remove woody ends, and cut Asparagus into 2” slices.  Slice Green Onions into ½” slices, cut on the diagonal.  Cut tops off Sweet Peppers and remove seeds.  Cut into thin slices.  Cut Mushrooms in quarters. Chop or mince the Garlic.  Chunk or slice the Zucchini. 

     On medium/high heat, preheat a heavy 10” skillet and drizzle with Olive Oil.  Drain Chicken and sauté. When half cooked, add all the sliced Mini Sweet Peppers.  Add Salt, Pepper, and Crushed Red Pepper to taste.

     Preheat a second heavy 10” skillet and drizzle with Olive Oil.  When Chicken is half cooked, start the Vegetables.  Begin with Asparagus, Mushrooms and Zucchini.  Add a TBSP of Soy Sauce, Salt, Pepper, and if desired – Crushed Red Pepper.  Stir often.  Add the Green Onions ad cook for 2-3 minutes.  Add 1/3 of the Garlic and sauté another 45 seconds.  Turn heat off.

     Add a splash of Mirin or Sake to the Chicken, and a 2 TBSP Soy Sauce.  Keep stirring.  Drain the Shrimp, removing as much liquid as possible.  When Chicken is cooked, add 1/3 of the Garlic an d cook another 45 seconds. Remove to a serving platter, and cover with Aluminum Foil to keep warm. 

     Drizzle a little more Olive Oil in the same pan and cook the Shrimp for about 3 minutes.  Add 1 TBSP Soy Sauce, Salt, Pepper, and Crushed Red Pepper to taste.  Add a small splash of Mirin or Sake.  Add remaining Garlic and cook another 45 seconds.  Remove to a serving platter next to the cooked Chicken.  Garnish with reserved Green Onions.

     Place cooked Vegetables on a serving platter. Garnish with reserved Green Onions.

Please remember to Like and Share our Posts. Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information! You won’t be sorry.

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

TWITTER https://twitter.com/ChewWannaEat

WORDPRESS https://wordpress.com/posts/chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2022