Ingredients

The following ingredients have 4 Servings
  • 3/4 cup chicken stock ((can substitute vegetable broth))
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tbsp canola oil
  • 1 tbsp corn starch
  • 4 large garlic cloves (pressed)
  • 1 lb shrimp (peeled and deveined )
  • 1 large shallot (thinly sliced)
  • 1 cup scallions (chopped into 1-inch pieces)
  • 1 cup uncooked rice

Instruction

  • Start cooking rice first because it will take the longest. Cook rice according to package instructions.  I recommend cooking rice in chicken or vegetable stock for more flavor. When rice is about half way done, start on the shrimp.
  • Combine ingredients for the sauce in a mixing bowl, whisk and set aside. 
  • Preheat a cooking pan over medium heat. Add a little oil to the pan. 
  • Add thinly sliced shallots and saute until starts to brown. 
  • Add chopped scallions and shrimp. Saute shrimp until starts to turn opaque and flip to the other side.  
  • Saute shrimp for another minutes. Stir sauce because corn starch has settled and add it to the pan.
  • Stir and let it simmer until sauce thickens. When sauce thickens, take off heat and serve over rice.