Mall Teriyaki

My wife loves the shrimp teriyaki dish that she used to be able to get at the mall food court.  But the place closed and I had to learn how to simulate Mall Teriyaki.

You can do this with either shrimp or chicken.

You’ll need:

Rice
Shrimp or chicken
Cabbage
An onion
Two carrots
Teriyaki sauce/marinade
A little oil and a little soy sauce

You’ll want to marinate the shrimp or chicken in advance.  There are a variety of teriyaki marinades and sauces out there, but none stand out particularly as better than another to me.

As with other recipes, for the chicken version I use frozen skinless, boneless chicken breasts, partially thawed and sliced into thin chunks. 

Start with the rice, as that takes the longest to cook.

Slice the onion radially (cut from the center along the radius) into narrow strips.  Preparation goes faster if you buy the package of shredded cabbage, but you can shread your own cabbage if you wish.  Slice the carrots into thin strips as well.  My secret?  I use the peeler I use to peel the carrots to then peel thin strips from the carrot right into the pan.

A little oil in the pan and stir fry the veggies.  Early on add a little soy sauce, and about midway through add some of the teriyaki sauce.  I think the veggies are better crisp, but you can cook them until they are tender as is your preference.

You can cook the shrimp or chicken how you wish – broil, grill, or stir fry.  What I do is dump the veggies into a covered bowl and use the same pan to stir-fry the meat.

Once the meat is cooked, spoon the rice onto a plate, add a layer of veggies, and top with the meat.  With the shrimp, I find the taste is better if I drain the liquid before adding it to the plate.

Add a dash (or two, or three, to your taste) of teriyaki sauce and you are ready to eat.