Saturday, July 13, 2013

Singapore-Inspired Chicken and Shrimp with Rice

To download a copy of the recipe for Singapore-Inspired Chicken and Shrimp with Rice, click HERE.

There are good reasons why Singapore Chicken continues to be a popular dish throughout Southeast Asia, available everywhere from fine restaurants to street vendors: it’s exotic, doesn’t require a long time to make, and is very tasty.

This week’s recipe – Singapore-Inspired Chicken and Shrimp with Rice - differs a bit from classic Singapore Chicken in both its ingredients and its preparation. The idea was to simplify the recipe and make its ingredients friendlier to the American pantry, while still resulting in a delicious meal that’s easy to make.

So  let’s get right to it! This recipe makes 4 dinner size servings.

Here’s what you’ll need: 1 lb. boneless chicken breast; salt and pepper; garlic powder; ground ginger; oil for sauté; 1 medium onion, rough chopped; 1 cup low-sodium soy sauce; ¼ cup maple syrup; 1 cup orange juice; 1 lb. uncooked shrimp, shelled and deveined; a 20 ounce can crushed pineapple in juice; 1 green bell pepper, diced; 3 Tbsp corn starch; ¼ cup cold water; 4 cups cooked rice; thin-sliced green onions for garnish

First, we’ll brown the chicken:

Cut the chicken breast into cubes. Season the cubed chicken with salt, pepper, garlic powder and a bit of ginger. (You'll want to go easy on the salt; remember, the soy sauce you'll use to make the topping is quite salty on its own!)

Warm some oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook until browned.

While the chicken is browning, we’ll prepare the sauce:

Put the onion, soy sauce, and syrup in a blender or food processor and process until combined into a smooth sauce.

Transfer to a bowl and stir in the orange juice.

Now back to the chicken:

If there’s no oil left in the skillet after the chicken has browned (which, when I made this, there wasn't), go on to the next step. If there is still oil in the skillet after the chicken has browned, transfer the chicken to a plate, drain the oil from the skillet, and return the chicken to the pan.

Pour the sauce over the chicken.

Add the shrimp, pineapple (including juice) and green pepper.

Cover the skillet and simmer until fork tender, about 25 minutes.

While the mixture is simmering in the skillet, prepare the rice as per the directions on the package.

When the mixture has finished cooking, use slotted spoon to transfer it to a bowl, retaining the liquid in the skillet.

Measure the liquid – it should be something around three cups - and prepare a slurry of ¼ cup cold water and 1 Tbsp of corn starch per cup of liquid. Add the slurry to the pan juices.

Cook over medium-high heat, stirring constantly, until thickened (about 5 minutes.)

To serve:

Place some rice on a plate.

Place the chicken and shrimp mixture on top of the rice.

Top with sauce.

Garnish with the green onions.

To download a copy of the recipe for Singapore-Inspired Chicken and Shrimp with Rice, click HERE

And there you have it: an easy meal that’s delicious and saves well too!

Hope you enjoy making and eating Singapore-Inspired Chicken and Shrimp with Rice as much as I did. And be sure to stop by next week for another great-tasting, kitchen-tested treat! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

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