Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
We're calling on the classic flavors of Hawaiian-Japanese favorite teriyaki by combining soy glaze and mirin (or sweet rice wine) to spoon over chicken as it sears in the pan, resulting in the irresistibly savory-sweet flavor for which the dish is prized. We’re serving it alongside fluffy white rice and stir-fried vegetables, then giving it all a little extra kick of flavor with a garnish of togarashi.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. In a bowl, combine the soy glaze, mirin, and 1/4 cup of water.
In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves and vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the cooked vegetables and aromatic rice. Garnish with the togarashi. Enjoy!
Tips from Home Chefs