Sautéed Chicken and Shrimp Teppanyaki with Garlic Butter Sauce
Juicy chicken and shrimp cooked on a hot plate style with a rich garlic butter sauce, inspired by Japanese steakhouse flavors. This japanese-inspired chicken ready in about 20 minutes blends chicken breast, diced, shrimp, peeled and deveined, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 360 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz chicken breast, diced
- 6 oz shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame seeds
- 2 tbsp scallions, chopped
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 6 oz diced chicken breast and sauté for 5 minutes until golden and cooked through.
- Step 2: Add 6 oz peeled shrimp to the skillet and cook for 2-3 minutes until pink and opaque.
- Step 3: Push chicken and shrimp to one side of the skillet. Add 3 tbsp unsalted butter and 4 minced garlic cloves to the empty side and sauté for 1-2 minutes until fragrant and butter is melted.
- Step 4: Stir the garlic butter into the chicken and shrimp, then add 2 tbsp soy sauce, 1/4 tsp black pepper, and toss to coat everything evenly.
- Step 5: Remove from heat and sprinkle 1 tsp sesame seeds and 2 tbsp chopped scallions over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken and Shrimp Teppanyaki with Garlic Butter Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Chicken and Shrimp Teppanyaki with Garlic Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Chicken and Shrimp Teppanyaki with Garlic Butter Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Chicken and Shrimp Teppanyaki with Garlic Butter Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Chicken and Shrimp Teppanyaki with Garlic Butter Sauce?
Japanese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
