Best Chicken And Shrimp Asian Rice Recipes

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CHICKEN SHRIMP STIR FRY



Chicken Shrimp Stir Fry image

Chicken shrimp stir fry is a quick and easy meal prep dinner that's perfect for a busy weeknight. It's kid-friendly and it freezes well, too!

Provided by hipfoodiemom

Categories     Dinner

Time 35m

Number Of Ingredients 18

1 tablespoon vegetable oil
1 lb. boneless skinless chicken breast or thigh meat (cut into 1/2-inch pieces)
1 cup onion (diced)
1 8 oz. mushrooms (sliced)
2 to 3 carrots (sliced)
1/2 red bell pepper (sliced thin)
1/2 yellow bell pepper (sliced thin)
1 to 2 cups sugar snap peas (cut in half or left whole)
1 tablespoon sesame oil
1/2 cup chicken stock
1/4 cup + 1 tablespoon hoisin sauce (plus more if needed )
2 tablespoons soy sauce (low sodium)
1 tablespoon Worcestershire sauce
1 teaspoon powdered ginger
1 tablespoon cornstarch ((optional) to thicken)
1/2 pound shrimp (cleaned*)
scallions (finely diced)
sesame seeds

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



Shrimp and Chicken Fried Rice image

A great fried rice recipe loaded with vegetables, protein, and flavor.

Provided by Unpeeled

Categories     dinner     Main Course     Side Dish

Number Of Ingredients 12

8 cups (2 quarts) cooked, day-old rice, white or brown
1/4 cup neutral oil, such as canola
1 chicken breast, cut into small pieces
1 medium-sized onion, diced small
1 pound raw shrimp, peeled and deveined
1 cup peas, fresh or frozen
2 carrots, peeled and diced small (about pea sized)
2 tablespoons mirin (can substitute 1 tablespoon sugar)
1 1/2 teaspoons kosher salt, or to taste
1 tablespoon toasted sesame oil
1 large handful of cilantro, leaves and tender stems, roughly chopped
3 scallions, dark and light green parts, sliced thin

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



Chicken, Shrimp and Chinese Vegetables image

Got this from Get In The Kitchen Bit@hes, their page wouldn't let me pinch it, so here's the next best thing because I wanted this and some other recipes here.

Provided by Ellen Moberly

Categories     Chicken

Time 55m

Number Of Ingredients 32

MARINADE:
1/2 Tbsp soy sauce
1 tsp rice wine or sherry
1/4 tsp sesame oil
2 pinch white pepper
1 pinch miso ho-nee asian blend (really good, but not necessary)
MISO HO-NEE ASIAN BLEND SUBSTITUTE:
1/2 tsp white pepper
1 pinch cumin
1 pinch ginger
1 pinch chinese five spice powder
SAUCE:
1 Tbsp soy sauce
1 Tbsp oyster sauce
1/4 tsp sesame oil
1/2 tsp sugar
1 tsp corn starch
4 Tbsp water
MAIN:
2 chicken breast (half inch cubes)
10-15 raw shrimp (if frozen, thaw)
1 Tbsp corn starch
vegetable oil
2 clove garlic (diced)
1/2 onion (cut into large pices)
2 stalk(s) bok choy
1 carrot (sliced diagonal)
X oz baby corn
1 c sugar snap or snow peas
1-2 pinch dry ginger
OPTIONAL:
1/2 lb wheat stick noodles, 1 pack ramen noodles or server over white rice

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



Chicken and Shrimp Asian Rice image

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

Provided by Ellen Moberly

Categories     Seafood

Time 1h

Number Of Ingredients 23

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

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



Chinese Fried Rice With Shrimp and Peas image

This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, one pot, main course, side dish

Time 15m

Yield Serves four to six

Number Of Ingredients 11

3 large eggs
2 tablespoons vegetable or canola oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 pound medium shrimp, peeled, deveined and cut in 3/4-inch pieces
1 tablespoon dry sherry
5 to 6 cups cooked and cooled basmati or long-grain rice
1 bunch scallions, thinly sliced, white and green parts separated
1/2 cup cooked fresh or thawed frozen peas
2 tablespoons soy sauce
1/4 cup chopped cilantro

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.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams

ASIAN SHRIMP RICE BOWL



Asian Shrimp Rice Bowl image

Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.

Provided by Sarah W

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 17

⅓ cup soy sauce
¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon chile paste
2 tablespoons orange marmalade
½ pound cooked shrimp
2 cups uncooked jasmine rice
3 cups water
2 tablespoons olive oil
1 orange bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
2 cups sugar snap peas
1 sweet onion, cut into 1/2-inch dice
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
¼ teaspoon sesame oil
1 ½ teaspoons sesame seeds

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.

Nutrition Facts : Calories 654.7 calories, Carbohydrate 118.1 g, Cholesterol 111.1 mg, Fat 9.5 g, Fiber 5.5 g, Protein 23.7 g, SaturatedFat 1.6 g, Sodium 1633.5 mg, Sugar 23.2 g

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