Teriyaki-Glazed Chicken & Shrimp Stir-Fry

1 tbsp grape seed oil or safflower oil, divided

1 lb boneless, skinless chicken breasts, cut into 1 1/2-inch pieces

1 tsp sesame oil

12 oz raw, fresh or frozen and thawed jumbo shrimp, peeled, deveined (with or without tails)

1 red or yellow bell pepper, seeded and chopped

4 cups broccoli florets

1 cup frozen baby corn cobs, thawed and halved crosswise

2 scallions, thinly sliced

1 hot red chile pepper, seeded and thinly sliced, optional

1. Prepare teriyaki sauce: In a medium bowl, combine all sauce ingredients; whisk until combined and honey dissolves. Set aside.

2. In a large wok or skillet on high, heat 1 tsp grape seed oil, swirling to coat bottom of pan. Add chicken and sesame oil and stir-fry until browned, about 3 minutes. Transfer to a medium bowl.

3. Keep wok on high and heat 1 tsp grape seed oil. Add shrimp and stir-fry until pink, about 2 minutes. Transfer to bowl with chicken. Heat remaining 1 tsp grape seed oil in wok, and add bell pepper and broccoli; stir-fry until tender-crisp, about 1 minute.

4. Return chicken, shrimp and any juice to wok. Add corn and teriyaki sauce. Bring to a boil, reduce heat to medium, and cook, tossing occasionally, until chicken and shrimp are cooked through, vegetables are tender-crisp and sauce has thickened slightly, about 3 minutes. Sprinkle with scallions and chile (if using).

TERIYAKI SAUCE:

1/2 cup unsweetened pineapple juice

1/2 cup reduced-sodium chicken broth

1/4 cup mirin rice cooking wine

3 tbsp reduced-sodium soy sauce

2 tbsp raw honey

2 tbsp tapioca starch

1 tbsp minced fresh ginger

2 cloves garlic, minced