Best Chicken And Shrimp Asian Rice Recipes

CHICKEN SHRIMP STIR FRY

Steps:

• In a large skillet or wok, heat the oil over medium-high heat. Add the chicken andcook for 6 to 8 minutes or until lightly browned. Remove the chicken from the skillet and onto a plate. Set aside.
• Add the onions, mushrooms, carrots, bell peppers, snap peas and cook an additional 5minutes or until the vegetables begin to soften, stirring frequently. Drizzle on the sesame oil and mix together.
• In a small bowl, whisk together the chicken stock, hoisin sauce, soy sauce, Worcestershire sauce, ginger, and cornstarch until there are no lumps. Add the cooked chicken back in and slowly pour over the chicken and veggies and bring to a boil over medium-high heat.
• Reduce the heat to medium or medium-low, and place the shrimp into the skillet and let cook for about 5 to 6 minutes, flipping the shrimp halfway through, once they turn pink. The sauce should also thicken.
• Mix together one last time and garnish with finely diced scallions and sesame seeds. Serve over steamed rice. Enjoy!

SHRIMP AND CHICKEN FRIED RICE

Steps:

• Using a large skillet or wok, heat the oil over medium-high heat until shimmering.
• Add the onion, chicken, and a large pinch of the salt. Cook until the chicken is a little more than halfway done. Add the shrimp, peas, carrots, and another pinch of salt. Continue to cook until everything has cooked and any excess moisture has evaporated. Stir frequently. If things start to stick, add another tablespoon of oil.
• Add the rice, the rest of the salt, and mirin or sugar. Cook, stirring constantly, until heated through. Add the sesame oil. Stir, and adjust seasoning.
• Off the heat, toss in most of the cilantro and scallions and stir to combine, reserving some of the scallions and cilantro to garnish. Serve hot.

CHICKEN, SHRIMP AND CHINESE VEGETABLES

Steps:

• 1. Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.
• 2. Separately, marinate the chicken and the shrimp in two bowls for about 15 minutes.
• 3. Meanwhile prepare the noodles by boiling water in a cover-able pot, taking it off the heat, placing the noodles in water and covering while you prepare the rest of the meal. Leave it in the water.
• 4. Heat about a Tbsp of vegetable oil in a wok or large, deep frying pan over high heat. Sauté the chicken until about 80% of the way done (about 5 minutes or so.) Take out, cover and set aside.
• 5. Add shrimp and saute for about 3 minutes until about 80% of the way done and take out, cover and set aside.
• 6. Heat another Tbsp of oil in the wok or pan over high heat. Add the garlic and onion and saute for about a minute. Add the bok choy, carrots, baby corn and peas and saute for another 3-5 minutes until carrots start to become tender.
• 7. Add the chicken and shrimp back and stir fry for another 2-3 minutes until both are cooked through. Add the "sauce", stir and let thicken.
• 8. Take off heat, drain the noodles, place in wok and pan and stir.
• 9. Serve.

CHICKEN AND SHRIMP ASIAN RICE

Steps:

• 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.

CHINESE FRIED RICE WITH SHRIMP AND PEAS

Steps:

• Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.

ASIAN SHRIMP RICE BOWL

Steps:

• Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
• Serve over hot jasmine rice, sprinkled with sesame seeds.