Spooky Stir-Fry

A few shrimp, one chicken breast, assorted vegetables and teriyaki sauce was a treat on this rainy, dark Halloween night.  Tomorrow is the last Farmer's Market of the season (I'm doing a demo) and I made room in the refrigerator veggie basket for a few local picks.  The recipe was inspired by Clean Eating Magazine. I made a few substitutions to use items I had on hand.

Teriyaki-Glazed Chicken & Shrimp Stir-Fry
(Serves 2)

1 Chicken Breast, boneless, skinless, cut in 1 1/2 inch pieces
1 tsp. Sesame Oil
Saute until brown on each side.

6 large Wild Shrimp, peeled with tail intact
Saute on each side until browned.

1 tsp. Sesame Oil
1 Garlic Clove, diced
1/4 cup Onion, diced
1/2 Sweet Red Pepper, sliced
1 4 inch piece Yellow Squash, sliced
1 2 inch piece Zucchini, sliced
1/4 Broccoli Crown, flowered
1 tsp. Sesame Oil
Saute vegetables.

Return shrimp and chicken to pan.  Cover with Teriyaki Glaze.  Heat until sauce thickens.

Teriyaki Glaze
(Serves 2)

1/4 cup Pear Juice 
1/4 cup Low Sodium Poultry Broth
2 Tbsp. White Wine
1 Tbsp. Reduced Sodium Soy Sauce
2 tsp. Honey
1 Tbsp. Cornstarch
1 tsp. Minced Fresh Ginger

Happy Friday!