YOUR SOLIN GENERATED RECIPE
Teriyaki Chicken and Shrimp Stir-Fry with Asparagus and Broccoli
Enjoy a vibrant stir-fry featuring tender chicken and succulent shrimp set against a crisp backdrop of asparagus and broccoli, all tossed in a light homemade teriyaki sauce. A balanced, flavor-packed dish that offers satisfying protein levels with a subtle sweetness and a touch of savory depth.
INGREDIENTS
3 oz Chicken Breast
2 oz Shrimp
1 cup Broccoli
0.5 cup Asparagus
1 tbsp Olive Oil
2 tbsp Low-Sodium Teriyaki Sauce
2 cloves Garlic
1 tsp Fresh Ginger
PREPARATION
Thinly slice the chicken breast into bite-sized strips and peel/devein the shrimp if not pre-cleaned.
Wash and trim the broccoli into florets and cut the asparagus into 1-2 inch pieces. Mince the garlic and grate the ginger.
In a small bowl, mix the low-sodium teriyaki sauce with the minced garlic and grated ginger.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken strips first and stir-fry for about 3-4 minutes until partially cooked.
Add the shrimp and continue stir-frying until the shrimp turn pink, about 2 minutes.
Toss in the broccoli and asparagus, and stir-fry for another 3-4 minutes until the vegetables are crisp-tender.
Pour the teriyaki mixture over the stir-fry, tossing everything to combine and heat through for an additional minute.
Remove from heat and serve immediately, enjoying your balanced, protein-packed stir-fry.