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 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chicken and Shrimp Teppanyaki with Garlic Butter Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast, diced from drying out.
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.
