Sautéed Chicken and Shrimp Teppanyaki with Garlic Butter Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 recipe, ready in about 20 minutes, pairs chicken breast, diced, shrimp, peeled and deveined, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 6 oz peeled shrimp to the skillet and cook for 2-3 minutes until pink and opaque.
3. 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.
4. 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.
5. Step 5: Remove from heat and sprinkle 1 tsp sesame seeds and 2 tbsp chopped scallions over the top before serving.