Asian Shrimp Rice Bowl

• 1/3 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons honey
• 1 tablespoon chile paste
• 2 tablespoons orange marmalade
• 1/2 pound cooked shrimp
• 2 cups uncooked jasmine rice
• 3 cups water
• 2 tablespoons olive oil
• 1 orange bell pepper, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• 2 cups sugar snap peas
• 1 sweet onion, cut into 1/2-inch dice
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1/4 teaspoon sesame oil
• 1 1/2 teaspoons sesame seeds

1. Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
2. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3. Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
4. Serve over hot jasmine rice, sprinkled with sesame seeds.

soy sauce, hoisin sauce, honey, chile paste, orange marmalade, shrimp, jasmine rice, water, olive oil, orange bell pepper, red bell pepper, sugar snap peas, sweet onion, garlic, fresh ginger root, sesame oil, sesame seeds

Taken from www.allrecipes.com/recipe/148232/asian-shrimp-rice-bowl/ (may not work)