Shrimp & Chicken With Rice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is the first recipe I ever came up with. Ingredients:
12 ounces boneless skinless chicken breasts |
8 ounces baby shrimp |
1 cup white rice |
2 cups water |
2 teaspoons chicken bouillon |
1 cup flour |
2 tablespoons oil |
2 tablespoons soy sauce or 2 tablespoons braggs liquid aminos |
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/4 teaspoon parsley |
1/4 teaspoon italian seasoning |
1 dash salt |
pepper |
Directions:
1. Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
2. Cut chicken breast into thumb size pieces.
3. Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
4. Heat oil in skillet.
5. Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
6. Cook chicken till no longer pink in color.
7. Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
8. Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
9. Cook down till shrimp are hot and sauce is thin.
10. Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.
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