chicken and shrimp asian rice
Pinches from Get In The Kitchen Bit@hes. Love their stuff.
prep time
20 Min
cook time
40 Min
method
Stir-Fry
yield
Ingredients
- - sesame oil
- 2 cloves garlic (diced)
- 1/2 - onion (diced)
- 1 - tomato (diced fine)
- 1 - chicken breast (diced fine)
- 2 tablespoons soy sauce
- 1 cup dry jasmine rice
- 1 cup baby corn (diced)
- 2 stalks bok choy (sliced)
- 2 - carrots (sliced)
- 1 1/2 tablespoons chinese black vinegar (can substitute rice vinegar)
- 1 teaspoon hoison sauce
- 1/2 teaspoon sriracha sauce (or other red chili paste)
- 1 tablespoon honey
- 1/2 cup sherry (or white wine)
- 1 1/2 cups water
- 10-15 - medium shrimp (if frozen, thaw)
- 1 teaspoon miso ho-nee asian blend (or following 4 spices)
- MISO HO-NEE ASIAN BLEND SUBSTITUTE:
- 1/2 teaspoon white pepper
- 1 pinch cumin
- 1 pinch ginger
- 1 pinch chinese five spice powder
How To Make chicken and shrimp asian rice
-
Step 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.
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Step 2Add the chicken and soy sauce and saute until browned.
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Step 3Add the rice, bok choy, baby corn and carrots and saute for about a minute until rice becomes translucent.
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Step 4Add the black vinegar, hoisin, sriracha, honey and sherry wine, and water and stir until incorporated.
-
Step 5Cover and bring to a boil.
-
Step 6Lower heat to medium low and let simmer for about 20 minutes until rice is tender.
-
Step 7Add Shrimp and 1 Tbsp each of sesame oil and soy sauce and stir fry until shrimp are done (about 5 minutes).
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Step 8Serve.
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