chicken and shrimp asian rice

MarinesMama avatar
By Ellen Moberly
from Lexington, KY

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

prep time 20 Min
cook time 40 Min
method Stir-Fry

Ingredients For chicken and shrimp asian rice

  • 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
    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

  • 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.
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