1 cup jasmine rice
2 cups water
½ tsp. salt
20 large shrimp, peeled and deveined (with or without tails)
1 TBS peanut oil
2 tsp. chili garlic sauce
1 tsp. cornstarch
¼ tsp. kosher salt
½ cup low-sodium chicken broth
2 TBS thinly sliced basil;
2 TBS rice vinegar (optional)
Rinse rice under cold water. Bring 2 cups water to a boil in a medium saucepan; add salt then rice. Bring to a boil, then lower heat, cover and simmer for about 9 minutes or until rice has absorbed most of the water. Remove from heat and fluff with a fork. Recover and let stand for an additional 10 minutes. (See NOTE>)
While rice is cooking, whisk together peanut oil, chili garlic sauce, cornstarch and salt in a bowl. Add shrimp and toss to coat. Heat a large (preferable non-stick) skillet over medium high heat. Add shrimp in a single layer and cook through until no longer transparent, about 1 minute per side. DO NOT OVERCOOK!
Transfer shrimp to a warm platter with a slotted spoon. Add chicken broth to skillet and cook until sauce is thickened, about 2-3 minutes, scraping up any browned bits at the bottom of the skillet.
If desired, just before serving, mix rice vinegar into rice. Plate rice, then top with shrimp, sauce and finally sliced basil. Serve immediately.
NOTE> Follow manufacturer’s cooking instructions for rice, if different.