Two Pan Wonder: Teriyaki Chicken & Cajun Butter Shrimp with Veggie Fried Rice

There’s a certain kind of magic that happens when you can create a restaurant-quality feast without a mountain of dishes. This recipe was born from one of those chaotic, “what do we even have in the fridge?” kind of nights. I had a pack of chicken thighs, some plump shrimp, and a crisper drawer full of lonely veggies. The goal was simple: one spectacular meal, minimal cleanup, and maximum flavor. The result? This dynamic duo of sticky, savory Teriyaki Chicken with crisp-tender broccoli, paired with sizzling Cajun Butter Shrimp piled high on a bed of vibrant veggie fried rice. It’s the kind of meal that makes you feel like a weeknight hero.

Why You’ll Love This

• It Feels Like a Celebration: This combination is far from an ordinary weeknight dinner. The contrast of sweet-savory teriyaki and the spicy, buttery shrimp makes any meal feel like a special occasion.

• Surprisingly Streamlined: While it looks impressive, the cooking process is cleverly orchestrated. You’ll use just two pans and a bit of multitasking to bring it all together.

• A Perfect Flavor Balance: The umami-rich teriyaki sauce and the bold, aromatic Cajun seasoning play off each other beautifully, ensuring every bite is exciting and satisfying.

• A Genius Way to Clean Out the Fridge: That half an onion, the lone carrot, and the handful of peas? They all find a glorious purpose in the veggie fried rice.

I once served this to my friend’s son, a legendary picky eater whose diet seemed to consist solely of beige foods. He eyed the plate with suspicion, the vibrant colors of the broccoli and peppers a clear threat to his culinary comfort zone. With a little encouragement, he tried a single shrimp, then a bite of the rice. Ten minutes later, his plate was clean, and he was quietly asking if there was any more of the “spicy rice.” It was a silent, crumb-covered victory.

What Makes It Special

• The Teriyaki Glaze: A simple, homemade glaze that reduces into a sticky, glossy sauce far superior to any store-bought bottle, clinging perfectly to the chicken and broccoli.

• The Cajun Butter Baste: The shrimp are cooked in a sizzling bath of melted butter infused with Cajun spices, creating a luxurious, flavor-packed crust.

• The Veggie-Packed Fried Rice: Using day-old rice is the secret to achieving that perfect, non-gummy texture, while a medley of fresh vegetables adds color, crunch, and nutrition.

Making It Happen

Let’s get cooking. First, get all your ingredients prepped—this is a fast-moving recipe once you start. Begin with the chicken. Pat those thighs dry with a paper towel; this is the secret to getting a beautiful, golden-brown sear instead of a steam. Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil shimmers, lay the chicken thighs skin-side down. Don’t touch them! Let them cook for 5-7 minutes until the skin is deeply golden and crispy. Flip them, add the broccoli florets to the pan around the chicken, and pour the teriyaki sauce over everything. Let it bubble and simmer, reducing the sauce until it thickens and coats the chicken and broccoli in a sticky, glossy glaze.

While the chicken is working its magic, turn your attention to the shrimp and rice. In a large wok or another spacious skillet, heat a bit of oil over high heat. Add your chilled rice, breaking up any clumps. Let it sit for a minute to get a little crispy on the bottom—this is the “wok hei” spirit we’re after. Push the rice to one side, add a touch more oil, and scramble the eggs. Then, toss in your diced veggies and stir-fry until they’re just tender but still have a bit of crunch.

Now, for the grand finale: the Cajun butter shrimp. Push the veggie rice mixture to the perimeter of the pan. In the center, melt the butter. As it foams, add the shrimp in a single layer and sprinkle generously with the Cajun seasoning. Let them sear for about a minute per side, until they’re pink and curled, basting them with the spiced butter in the pan. Once cooked, toss the shrimp and that incredible buttery sauce through the fried rice.

You Must Know

• Use Day-Old Rice: Freshly cooked rice is too moist and will turn your fried rice mushy. Leftover, chilled rice is non-negotiable for the perfect texture.

• Don’t Crowd the Chicken: Giving the chicken thighs space in the pan ensures they crisp up instead of steaming.

• Prep Everything First: Have all your veggies chopped, your sauce mixed, and your spices measured before you turn on the stove. This is a stir-fry, and it moves quickly.

• Customize the Heat: Control the spice level in the shrimp by using a mild or hot Cajun seasoning blend.

Serving It Right

Serve this feast family-style, with the glistening teriyaki chicken and broccoli on one side of a platter and the buttery shrimp and vibrant fried rice on the other. The visual contrast is part of the appeal. A simple, crisp green salad with a light vinaigrette is a perfect palate cleanser. For drinks, a cold, crisp lager or a citrusy pale ale would cut through the richness beautifully, while a non-alcoholic ginger beer would also be a fantastic match.

Make It Different

• Protein Swap: Use salmon fillets instead of chicken thighs for the teriyaki. For the shrimp, large sea scallops would be incredible.

• Vegetarian Twist: Replace the chicken with firm tofu cubes and the shrimp with seasoned, roasted chickpeas. Use a vegetarian “oyster” sauce in the fried rice.

• Low-Carb Version: Serve the teriyaki chicken and Cajun butter shrimp over cauliflower rice. Be sure to sauté the cauliflower rice quickly to avoid sogginess.

• Flavor Variations: For the teriyaki, add a teaspoon of sriracha to the sauce for a spicy kick. For the shrimp, use Old Bay seasoning instead of Cajun for a more coastal, herbal flavor.

Storing and Reheating Your Feast

Store any leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, the microwave is okay in a pinch, but for best results, reheat the chicken and shrimp gently in a skillet over medium-low heat with a tiny splash of water to keep the teriyaki sauce from sticking. The fried rice is best revived in a hot wok or skillet to bring back its texture.

Your Success Tips

For the crispiest chicken skin, ensure the thighs are thoroughly dried with a paper towel and that your pan is properly hot before adding them. When making the fried rice, resist the urge to stir constantly. Let the rice sit in the hot pan for a minute at a time to develop those delicious, slightly crispy bits.

Frequently Asked Questions

Can I use frozen shrimp?
Absolutely! Just be sure to thaw them completely in the refrigerator overnight. Pat them very dry with paper towels before seasoning and cooking to ensure a good sear.

What if I don’t have day-old rice?
Spread freshly cooked rice in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. This quickly dries it out enough to work well for fried rice.

My teriyaki sauce isn’t thickening. What can I do?
Mix one teaspoon of cornstarch with one tablespoon of cold water to create a slurry. Stir this into the simmering sauce, and it should thicken up within a minute.

Is there a substitute for the Cajun seasoning?
You can make your own by mixing paprika, garlic powder, onion powder, dried oregano, a pinch of cayenne pepper, and black pepper.

Can I make this dish ahead of time?
The components are best served fresh. However, you can chop all the vegetables and mix the teriyaki sauce a day in advance to make the actual cooking process much faster.

Recipe Card: Teriyaki Chicken & Cajun Butter Shrimp with Veggie Fried Rice

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Category: Dinner
Difficulty: Intermediate
Cuisine: Fusion
Yield: Serves 4

Ingredients

For the Teriyaki Chicken & Broccoli:

• 4 bone-in, skin-on chicken thighs

• 1 large head of broccoli, cut into florets

• 1/2 cup soy sauce (or tamari for gluten-free)

• 1/4 cup water

• 3 tablespoons brown sugar

• 2 tablespoons honey

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 2 teaspoons cornstarch

For the Cajun Butter Shrimp & Veggie Fried Rice:

• 1 lb large shrimp, peeled and deveined

• 3 cups day-old jasmine or long-grain white rice

• 2 tablespoons butter

• 2 eggs, lightly beaten

• 1/2 cup diced onion

• 1/2 cup diced bell pepper

• 1/2 cup frozen peas and carrots, thawed

• 2 cloves garlic, minced

• 2 tablespoons soy sauce

• 1 tablespoon vegetable oil

• 1.5 teaspoons Cajun seasoning

• 2 green onions, sliced (for garnish)

Instructions

1. Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and cornstarch until smooth. Set aside.

2. Cook the Chicken: Pat the chicken thighs completely dry with paper towels. Season with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes without moving, until the skin is golden brown and crispy. Flip the chicken.

3. Add Broccoli and Sauce: Add the broccoli florets to the skillet around the chicken. Pour the prepared teriyaki sauce over the chicken and broccoli. Bring to a simmer, then reduce the heat to medium-low. Cover and cook for 10-12 minutes, or until the chicken is cooked through and the broccoli is tender-crisp. Uncover and let the sauce reduce and thicken for another 2-3 minutes.

4. Start the Fried Rice: While the chicken cooks, heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chilled rice, breaking up any clumps. Stir-fry for 2-3 minutes. Push the rice to one side.

5. Scramble the Eggs: Pour the beaten eggs into the empty side of the pan. Scramble them until just set, then mix them into the rice.

6. Cook the Veggies: Add the diced onion, bell pepper, and peas/carrots to the rice. Stir-fry for 3-4 minutes until the vegetables are tender. Add the minced garlic and cook for 30 seconds more until fragrant. Pour the soy sauce over the rice and toss everything to combine. Transfer the rice to a serving platter and wipe the pan clean.

7. Cook the Shrimp: In the same wok or skillet, melt the butter over medium-high heat. Add the shrimp in a single layer and sprinkle with the Cajun seasoning. Cook for 1-2 minutes per side, until pink and opaque, basting with the butter in the pan.

8. Serve: Pile the Cajun butter shrimp on top of the veggie fried rice, drizzling any remaining butter from the pan over everything. Serve immediately alongside the teriyaki chicken and broccoli. Garnish with sliced green onions.

Notes
For a less spicy dish, use a mild Cajun seasoning. The teriyaki sauce can be made up to 3 days in advance and stored in the refrigerator.

Allergy Info
Contains: Shellfish, Soy, Eggs, Gluten (use tamari for gluten-free), Dairy.

Nutrition (per serving, estimated)
Calories: ~680 | Carbohydrates: 62g | Protein: 48g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 385mg | Sodium: 2800mg | Fiber: 5g | Sugar: 22g