Chicken and Shrimp Asian Rice

Ellen Moberly

By
@MarinesMama

Pinches from Get In The Kitchen Bit@hes. Love their stuff.


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Prep:

20 Min

Cook:

40 Min

Method:

Stir-Fry

Ingredients

sesame oil
2 clove
garlic (diced)
1/2
onion (diced)
1
tomato (diced fine)
1
chicken breast (diced fine)
2 Tbsp
soy sauce
1 c
dry jasmine rice
1 c
baby corn (diced)
2 stalk(s)
bok choy (sliced)
2
carrots (sliced)
1 1/2 Tbsp
chinese black vinegar (can substitute rice vinegar)
1 tsp
hoison sauce
1/2 tsp
sriracha sauce (or other red chili paste)
1 Tbsp
honey
1/2 c
sherry (or white wine)
1 1/2 c
water
10-15
medium shrimp (if frozen, thaw)
1 tsp
miso ho-nee asian blend (or following 4 spices)

MISO HO-NEE ASIAN BLEND SUBSTITUTE:

1/2 tsp
white pepper
1 pinch
cumin
1 pinch
ginger
1 pinch
chinese five spice powder

Directions Step-By-Step

1
In a cover-able wok or large frying pan, saute the onion, garlic, and tomato in about 2 Tbsp of sesame oil with the Miso Ho-Nee Asian Blend or other substitute spices for about a minute on medium high.
2
Add the chicken and soy sauce and saute until browned.
3
Add the rice, bok choy, baby corn and carrots and saute for about a minute until rice becomes translucent.
4
Add the black vinegar, hoisin, sriracha, honey and sherry wine, and water and stir until incorporated.
5
Cover and bring to a boil.
6
Lower heat to medium low and let simmer for about 20 minutes until rice is tender.
7
Add Shrimp and 1 Tbsp each of sesame oil and soy sauce and stir fry until shrimp are done (about 5 minutes).
8
Serve.

About this Recipe

Course/Dish: Chicken, Seafood
Main Ingredient: Chicken
Regional Style: Asian