Ingredients
- 12 jumbo shrimp, deveined, tail-on, halved
- 3 boneless chicken breasts, sliced lengthwise into 1/2-inch thick strips
- 2 cup cranberry-teriyaki glaze*, divided (recipe below)
- 12 jumbo shrimp, deveined, tail-on, halved
- 3 boneless chicken breasts, sliced lengthwise into 1/2-inch thick strips
- 2 cup cranberry-teriyaki glaze*, divided (recipe below)
- 1 large red onion, sliced
- 1 tablespoon minced ginger
- 1 cup dried cranberries
- 1 cup naturally brewed soy sauce
- 2 cup cranberry juice
- 1/2 cup sugar
- 1/4 cup grapeseed or canola oil for cooking
Preparation
Baking Directions:
Chicken and Shrimp Satays: Prepare a hot grill, greased with cooking spray.
Meanwhile, thread shrimp onto skewers (about 3 each) and thread chicken, lengthwise, onto skewers to encourage even cooking.
Brush shrimp first with 1 cup Cranberry-Teriyaki Glaze and season shrimp with salt and pepper.
Brush chicken with same cup of Cranberry-Teriyaki Glaze and season chicken with salt and pepper.
Grill satays on both sides until cooked through, about 5 minutes a side for chicken, about 3 minutes a side for shrimp.
To serve, arrange on satay plates with reserved cup of Cranberry-Teriyaki Glaze in dipping bowl.
Cranberry-Teriyaki Glaze: In a sauce pan coated lightly with oil on high heat, saute the onions, ginger and dried cranberries until soft, about 5 minutes.
Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer.
Reduce by 50% on low heat, about 10-15 minutes.
Check for flavor.
Immediately, transfer to a blender and blend until smooth (with small bits is preferable), drizzling in the oil.
Do not blend super smooth.
Check for flavor and adjust seasonings.
Let come to room temperature, then transfer to a glass jar, seal and store in fridge.
