Crispy Chicken & Shrimp Rice Bowl
Fried chicken and shrimp over steamed rice with quick stir-fried vegetables and a savory dipping sauce. Looks fancy, tastes restaurant-level, done in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ½ lb boneless, skinless chicken thigh, cut into 1-inch pieces
- ½ lb large shrimp, peeled and deveined
- 2 cups mixed vegetables (bell pepper, snap peas, carrots), cut into bite-sized pieces
- 2 cups cooked white rice
- 3 tbsp soy sauce
- 1 tbsp mirin or honey
- 1 tbsp fresh ginger, minced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add chicken pieces, season with salt and pepper, sear without stirring for 3 minutes until golden on bottom.
- 3
Stir and cook 2 minutes more until cooked through, then push to the side of the skillet.
- 4
Add shrimp to the cleared side, cook 2 minutes per side until pink, then toss everything together.
- 5
Add ginger and vegetables, stir-fry for 3 minutes until vegetables are tender-crisp.
- 6
Pour in soy sauce and mirin, toss to coat evenly, then serve over rice with pan sauce drizzled on top.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or silicone spatula
- measuring spoons
- knife and cutting board
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