Sesame-Orange Shrimp and Chicken Stir-Fry

By RozM

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

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.