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Chicken Teriyaki with Butter Shrimp

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INGREDIENTS:

Chicken Teriyaki:

2 lbs skinless boneless chicken breast

1 bottle teriyaki marinade

1 head fresh broccoli, trimmed to florets

½ cup carrots, shredded/matchstick

Cooked rice for serving

Butter Shrimp:

1 Lb Shrimp

1/2 Cup of Hennesy

1/2 Stick Butter

 1 Tbs Cajun Seasoning

2 Tbs Brown Swerve or Brown Sugar Substitute

1 /2 Tbs Minced Garlic

1/2 Tbs Red Pepper Flakes

1 Tsp Onion Powder

White Pepper To taste (Black pepper works as well)

Parsley

 DIRECTIONS:

 

Chicken Teriyaki:

Place ¼ cup of marinade in the bottom of the slow cooker

Lay chicken on top of marinade

Pour remaining sauce over the chicken

Cook on low 4-6 hours until chicken is tender

At the last 30 minutes, add broccoli and carrots on top of chicken and continue cooking just until tender

Serve over cooked rice !

Butter Shrimp:

Once you have shrimp cleaned and deveined season with white pepper, onion powder and cajun seasoning then set aside.

On high heat melt butter and add minced garlic. Toss shrimp in pan and cook on both sides until they turn pink for 4-5 minutes

Pour Hennesy is pan and continue to toss shrimp. Your pan will begin to smoke. DON’T TRIP….its just the alcohol burning out.

Add Brown swerve and crushed red pepper continuing to toss and coat shrimp in your Hennesy sauce as it thickens. Remove shrimp from pan and garnish with parsley.

Enjoy

See also  Mexican Red Rice
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