Chinese Jambalaya
Discover a bold and flavorful twist on a Southern classic with this Chinese Jambalaya recipe! Infusing the comforting heartiness of jambalaya with the rich, umami-packed tastes of Chinese cuisine, this one-pot dish is a fusion masterpiece. Tender jasmine rice is simmered in a savory blend of soy sauce, hoisin sauce, and aromatic Shaoxing wine, absorbing layers of depth in every grain. Studded with juicy chicken, succulent shrimp, and smoky slices of Chinese sausage, this dish is further elevated with vibrant bell peppers, garlic, ginger, and a touch of sesame oil. Perfect for a crowd-pleasing dinner, this recipe comes together in under an hour and can be customized with a drizzle of spicy Sriracha for an extra kick. Embrace the harmony of flavors in this Chinese-inspired jambalaya that's as comforting as it is adventurous!
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Recipe Information
Ingredients
- 2 cups jasmine rice
- 1 pound chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 Chinese sausage (lap cheong), sliced
- 0.5 pound large shrimp, peeled and deveined
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 green onions, chopped
- 2.5 cups chicken broth
- 2 tablespoons cooking oil
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 1 tablespoon Sriracha (optional, for serving)
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then set it aside to drain.
Cut the chicken breast into bite-sized pieces and marinate in a mixture of 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and sesame oil for 15 minutes.
Heat 1 tablespoon of cooking oil in a large wok or heavy-bottomed pot over medium heat. Add the Chinese sausage slices and cook until lightly browned. Remove and set aside.
In the same wok, add the marinated chicken pieces and cook until browned on the outside. Remove and set aside with the sausage.
Add the remaining tablespoon of cooking oil to the wok. Sauté the garlic and ginger until fragrant, about 30 seconds.
Stir in the green and red bell peppers, cooking for 2-3 minutes until slightly softened.
Add the shrimp and cook until they turn pink, about 2 minutes. Remove and set aside with the chicken and sausage.
Pour in the chicken broth, hoisin sauce, the remaining soy sauce, the remaining Shaoxing wine, salt, and white pepper. Stir to combine.
Add the rinsed rice to the wok, stirring to submerge it fully in the liquid. Bring to a boil, then reduce the heat to low and cover the wok.
Simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, gently fold in the cooked chicken, sausage, shrimp, and bell peppers. Let the mixture heat through for 2-3 minutes.
Top with chopped green onions and serve hot. Add a drizzle of Sriracha if desired for extra spice.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
