Chili-Basil Shrimp on Rice

• 1 12 cups rice, uncooked
• 20 large shrimp, peeled and deveined with tails left on
• 1 tablespoon peanut oil
• 2 teaspoons chili-garlic sauce
• 1 teaspoon cornstarch
• 14 teaspoon kosher salt
• 12 cup chicken broth
• 2 tablespoons fresh basil, thinly sliced
• 2 tablespoons rice vinegar

1. Cook rice according to package directions.
2. Meanwhile preheat a large skillet over high heat.
3. Toss shrimp in a bowl with peanut oil, chili garlic sauce, cornstarch, and salt.
4. Saute shrimp in the hot skillet until shrimp are nearly cooked through and no longer transparent, about 1 min per side.
5. Deglaze the skillet with the chicken broth; cook until sauce is thickened, 2-3 min.
6. Stir in basil.
7. Stir vinegar into cooked rice.
8. Serve shrimp with rice.

rice, shrimp, peanut oil, chiligarlic sauce, cornstarch, kosher salt, chicken broth, fresh basil, rice vinegar

Taken from www.food.com/recipe/chili-basil-shrimp-on-rice-496368 (may not work)