Chicken and Shrimp Asian Rice

Name: Chicken and Shrimp Asian Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian
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); MISO HO-NEE ASIAN BLEND SUBSTITUTE:; 1/2 tsp white pepper; 1 pinch cumin; 1 pinch ginger; 1 pinch chinese five spice powder

By Ellen Moberly
@MarinesMama

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

Rating:

☆☆☆☆☆ 0 votes0

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)
MISO HO-NEE ASIAN BLEND SUBSTITUTE:
1/2 tsp

white pepper
1 pinch

cumin
1 pinch

ginger
1 pinch

chinese five spice powder
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How to Make Chicken and Shrimp Asian Rice

Step-by-Step

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.