Chicken And Shrimp Asian Rice Food

CHINESE CHICKEN AND SHRIMP NOODLE SOUP

Steps:

• Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
• Remove chicken from pot and allow to cool, then remove the meat from the bones.
• Cut the meat into long thin slivers, and discard bones.
• Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
• Add the noodles and the soy sauce and cook 5 minutes more.
• Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

MEXICAN CHICKEN AND SHRIMP RICE BOWL

Steps:

• To season chicken and shrimp: In large bowl, toss chicken and shrimp with fajita seasoning. Add lime juice and lime zest. Toss and set aside.
• To stir-fry vegetables: In large skillet, bring 2 tablespoons oil to a sizzle. Add garlic, pepper and onion. Stir-fry for 4 to 5 minutes or until vegetables are soft and slightly charred. Remove to plate.
• To cook chicken and shrimp: Wipe out pan. Add remaining oil. Heat over medium-high heat until oil sizzles. Add chicken and shrimp. Stir-fry for 3 to 4 minutes or until shrimp is pink and chicken is crispy brown. (Note: If you're worried about overcooking shrimp, cook separately.) Season with salt and pepper. Return vegetables to pan. Stir. Reduce heat to keep warm.
• To prepare beans: Rinse and drain black beans. Heat in microwave or on stove top until warm.
• To assemble: Place 1 cup rice in bowl. Squeeze a little lime juice on top. Spoon on 1/2 cup beans. Add one-quarter of chicken/shrimp mixture and shredded cheese. Add topping as desired.

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.

CHICKEN, SHRIMP AND RICE

Steps:

• Make roux: melt 1 tbsp butter in a heavy saucepan, stir in flour and cook, stirring for about 2 minutes or until mixture is smooth.
• In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
• Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
• Add artichoke hearts, pimientos, scallions and parsley.
• Cook for 2 minutes.
• Add clam juice and lemon juice.
• Add the cooked roux and stir until thickened.
• Add the seasonings and blend well.
• Serve over cooked rice.

GINGER CHICKEN AND SHRIMP STIR FRY

Steps:

• Combine the sauce ingredients. Set aside.
• Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
• Add shrimp and stir fry 2 minutes.
• Remove and set aside.
• Add 1 TBS oil, swirl.
• Add chicken, stir fry 3 minutes.
• Add garlic and ginger; stir fry 1/2 minute more.
• Empty and scrape the good stuff from the wok. Set aside.
• Reheat wok and add 2 Tbs oil. Swirl to coat.
• Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
• Add 1 TBS water; cover, steam 1 minute.
• Push vegetables up the sides of the wok.
• Stir the sauce well to mix all of the cornstarch.
• Add to the center of the wok.
• Stir until thick and bubbly.
• Add the shrimp and chicken. Combine with the vegetables.
• Heat through.
• Serve.

HOT & SPICY CHICKEN (SHRIMP) FRIED RICE

Steps:

• On a heated wok, add 1 tablespoon of oil. Cook egg and set aside.
• Add remaining 2 tablespoons of oil, stir-fry chicken, cabbage, carrots and peas for 2 minutes. Add rice, Soy Sauce and Chili Garlic Sauce. Cook until heated through.
• Toss in cooked egg. Serve with chopped green onions.

ASIAN CHICKEN AND RICE

Steps:

• Prepare 1 cup brown rice according to package directions.
• Meanwhile, in a large skillet or wok, sauté chicken, carrots, garlic, chopped scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly.
• Add soy sauce, celery, leftover veggies, white pepper and cilantro.
• Mix all ingredients together, cover and simmer for 5 minutes.
• Serve on brown rice.
• Sprinkle with toasted almonds, if desired.

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.

SHRIMP & CHICKEN WITH RICE

Steps:

• Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
• Cut chicken breast into thumb size pieces.
• Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
• Heat oil in skillet.
• Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
• Cook chicken till no longer pink in color.
• Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
• Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
• Cook down till shrimp are hot and sauce is thin.
• Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.