- In a large skillet, brown the onion and chicken in the butter. Add the rice and soy milk. Season to taste.
- Cover and simmer until the liquid has been absorbed. Keep warm.
- In a saucepan, cook the shrimp until pink and firm. Add the vegetables, ginger and garlic. After a minute of cooking, add the chicken broth. In each individual bowls spoon a serving of rice, add cilantro and cover with broth and its garnishes.