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Chicken and Shrimp Satays

Serves: Serves 4


  • 12 jumbo shrimp, deveined, tail-on, halved
  • 3 boneless chicken breasts, sliced lengthwise into ½" thick strips
  • 2 cups Cranberry-Teriyaki Glaze, divided (recipe below)
  • Kosher salt and freshly ground black pepper
  • Cooking spray
  • Wooden skewers, soaked in water for at least 1 hour

Cranberry-Teriyaki Glaze - About 3 cups
  • 1 large red onion, sliced
  • 1 tablespoon minced ginger
  • 1 cup dried cranberries
  • Zest and juice of 1 orange
  • 1 cup naturally brewed soy sauce
  • 2 cups cranberry juice
  • ½ cup sugar
  • ¼ cup grapeseed or canola oil for cooking
  • Kosher salt and freshly ground black pepper


    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.

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 percent 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.

Ming Tsai, Master Recipes

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