Chicken and Shrimp Asian Rice

1
Ellen Moberly

By
@MarinesMama

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

Rating:

☆☆☆☆☆ 0 votes

Prep:
20 Min
Cook:
40 Min
Method:
Stir-Fry

Ingredients

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  • ·
    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

How to Make Chicken and Shrimp Asian Rice

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.

Printable Recipe Card

About Chicken and Shrimp Asian Rice

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




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