Spicy Sumo Citrus™ Teriyaki Chicken and Shrimp
Serves 4-6 people
- 4-5 boneless, skinless chicken thighs (~3/4lb.)
- 20 medium shrimp shelled and deveined (~3/4lb.)
- 1 ½ Tbsp olive oil
- Steamed rice
- A selection of your favourite vegetable
- 2 tbsp soy sauce
- 2 tbsp water
- ½ tsp ground ginger
- 4 cloves crushed garlic
- ½ a fresh minced chili pepper
- 1 ½ tsp sesame oil
- 1/2 tsp chili powder
- squeeze of lemon juice
- ¼ cup of Sumo juice
- 1/2 cup soy sauce
- 2 cups water
- 1 tsp ground ginger
- 5 cloves crushed garlic
- 1/2 a fresh minced chili pepper (the other half)
- 1/2 tsp cayenne pepper
- 7 tbsp packed brown sugar
- 1/4 tsp white pepper
- 3 Tbsp mirin
- 2 Tbsp tapioca starch*
- 1/4 cup cold water
- 1/2 tsp fresh Sumo zest
Begin by mixing the marinade ingredients in a small pourable vessel. Pour half of marinade over chicken and half over shrimp, each in their own small bowl. Stir to mix evenly, and let sit.
Prepare the sauce by putting all ingredients but the starch, cold water and Sumo zest into a small saucepan. Bring to a low boil over medium heat, stirring occasionally. Reduce heat and let simmer for 5 minutes. Mix a slurry of tapioca starch and cold water. While stirring, stir small portions of slurry into the sauce, until sauce reaches desired thickness. (I usually use about 4tsp worth of starch). Bring off heat, and as sauce cools, stir in Sumo zest.
The marinating of the meats can easily be done the night before, and the sauce can be made well in advance. If you’re a multitasker, the sauce can also be made fresh while cooking the meats.
To cook the meats, heat 1.5 Tbsp. oil in a large skillet over medium-high heat. Add chicken to pan and cook until no longer pink and juices begin to boil off. Remove chicken from pan into serving dish, and add shrimp to hot pan, cooking until fully pink. Serve teriyaki chicken and shrimp over steamed rice with whatever vegetable suits you. I usually use steamed green beans. Pour sauce over meat once added to rice and garnish with sliced scallions or sesame seeds if you wish.
*You can use corn-starch as a substitute if you cannot find tapioca starch. However, tapioca provides a smoother, silkier texture than corn-starch, is freezer stable, and adds less of a flavour to the finished sauce. It can usually be found in even the most basic Asian grocery store.