Method
- 01
Cook your rice according to package directions (about 18 minutes) and set aside.
- 02
Pat your shrimp dry with paper towels. Toss with your cornstarch, 0.5 tsp of your salt, and your black pepper.
- 03
Combine your soy sauce, oyster sauce, rice vinegar, and honey in a small bowl. Mince your chili peppers and add to the sauce. Set aside.
- 04
Heat 1.5 tbsp of your vegetable oil in a wok or large skillet over high heat until shimmering.
- 05
Working quickly, add your shrimp in a single layer and cook without stirring for 2 minutes until pink on bottom.
- 06
Flip and cook for another 1-2 minutes until cooked through. Transfer to a plate.
- 07
Add remaining oil to the pan. Add your garlic and ginger, stirring for 30 seconds until fragrant.
- 08
Add your bell pepper and broccoli. Stir-fry for 3 minutes until vegetables are tender-crisp.
- 09
Return the shrimp to the pan. Pour in your chili-soy sauce and toss everything together for 1 minute to coat and heat through.
- 10
Remove from heat. Squeeze your lime juice over the dish, add remaining salt, scatter your fresh cilantro and Thai basil on top, and drizzle with sesame oil.
- 11
Divide rice between bowls and top with your shrimp and vegetables.
