CHICKEN AND SHRIMP ASIAN RICE

Chicken and Shrimp Asian Rice image

Provided by Ellen Moberly

Categories Seafood

Time 1h

Number Of Ingredients 23

Previous Next

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.