Sesame-Orange Shrimp and Chicken Strir-Fry

Photo by Constance F.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookinglight.com

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

Directions

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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