Chicken And Shrimp Asian Rice Recipes

CHICKEN AND SHRIMP SKILLET RICE

Steps:

• Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).
• Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.
• Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.

ASIAN-STYLE CHICKEN AND RICE

Steps:

• Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
• Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.

CHICKEN AND SHRIMP

Steps:

• Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
• Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
• In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
• Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
• Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

MAMA'S ASIAN CHICKEN AND RICE

Steps:

• In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
• Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
• While the chicken and sauce are simmering, 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. Set the rice aside and keep warm.
• Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

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.

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.

CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE

Steps:

• Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
• Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
• Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
• Preheat the oven to 350 degrees F (180 degrees C).
• Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
• Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!

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.

CHINESE FRIED RICE WITH SHRIMP

Steps:

• Make rice in advance and refrigerate.
• Heat the oil in a skillet. Stir in the rice until lightly browned, pressing out any lumps.
• Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute.
• Make a well in the center of the rice and pour the egg into it, stirring until barely set.
• Stir egg into the rice mixture.
• Add the parsley and soy sauce and stir. Cook 1 more minute and serve immediately.
• For Vegetarian omit both the chicken and the shrimp.

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.