Chicken and Shrimp Asian Rice
1 photo of Chicken And Shrimp Asian Rice Recipe
Rating:
☆☆☆☆☆ 0 votes
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)
- 1/2 tsp
- white pepper
- 1 pinch
- cumin
- 1 pinch
- ginger
- 1 pinch
- chinese five spice powder
MISO HO-NEE ASIAN BLEND SUBSTITUTE:
How to Make Chicken and Shrimp Asian Rice
- 1In 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.
- 2Add the chicken and soy sauce and saute until browned.
- 3Add the rice, bok choy, baby corn and carrots and saute for about a minute until rice becomes translucent.
- 4Add the black vinegar, hoisin, sriracha, honey and sherry wine, and water and stir until incorporated.
- 5Cover and bring to a boil.
- 6Lower heat to medium low and let simmer for about 20 minutes until rice is tender.
- 7Add Shrimp and 1 Tbsp each of sesame oil and soy sauce and stir fry until shrimp are done (about 5 minutes).
- 8Serve.
