Sesame-Orange Shrimp and Chicken Stir-Fry
By RozM
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Ingredients
- Sauce:
- 1 cup water
- 1/3 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 1/4 cup orange juice
- 1 tablespoon sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dark sesame oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- Stir-fry:
- 2 tablespoons olive oil, divided
- 12 ounces skinless, boneless chicken breast, cut into 1-inch pieces
- 2 cups coarsely chopped broccoli florets
- 1 cup chopped carrot
- 1 cup mushrooms, halved
- 1 cup snow peas, trimmed
- 1/2 cup chopped onion
- 2 garlic cloves, chopped
- 1 1/2 pounds medium shrimp, cooked and peeled
- 3 cups hot cooked long-grain rice
Details
Preparation
Step 1
1. To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.
2. To prepare stir-fry, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and stir-fry for 4 minutes or until done. Remove chicken from pan, and keep warm. Add the remaining 1 tablespoon olive oil to pan. Add chopped broccoli and the next 5 ingredients (through garlic) to the pan; stir-fry for 4 minutes or until the vegetables are crisp-tender. Return chicken to pan, and stir in shrimp. Add sauce, and bring to a boil. Reduce heat, and simmer for 5 minutes or until the sauce thickens. Serve over rice.
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