Chicken and Shrimp Asian Rice
1 photo of Chicken And Shrimp Asian Rice
Ingredients
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·sesame oil
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2 clovegarlic (diced)
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1/2onion (diced)
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1tomato (diced fine)
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1chicken breast (diced fine)
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2 Tbspsoy sauce
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1 cdry jasmine rice
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1 cbaby corn (diced)
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2 stalk(s)bok choy (sliced)
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2carrots (sliced)
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1 1/2 Tbspchinese black vinegar (can substitute rice vinegar)
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1 tsphoison sauce
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1/2 tspsriracha sauce (or other red chili paste)
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1 Tbsphoney
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1/2 csherry (or white wine)
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1 1/2 cwater
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10-15medium shrimp (if frozen, thaw)
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1 tspmiso ho-nee asian blend (or following 4 spices)
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MISO HO-NEE ASIAN BLEND SUBSTITUTE:
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1/2 tspwhite pepper
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1 pinchcumin
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1 pinchginger
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1 pinchchinese five spice powder
How to Make Chicken and Shrimp Asian Rice
- 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.
- Add the chicken and soy sauce and saute until browned.
- Add the rice, bok choy, baby corn and carrots and saute for about a minute until rice becomes translucent.
- Add the black vinegar, hoisin, sriracha, honey and sherry wine, and water and stir until incorporated.
- Cover and bring to a boil.
- Lower heat to medium low and let simmer for about 20 minutes until rice is tender.
- Add Shrimp and 1 Tbsp each of sesame oil and soy sauce and stir fry until shrimp are done (about 5 minutes).
- Serve.
