Sesame-Orange Shrimp and Chicken Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Stir-fries are an easy way to get more fresh vegetables into kids' diets. This shrimp and chicken stir-fry features nutty-and-sweet flavors from the sesame-orange sauce, while ground red pepper adds a hint of spice. Serve over hot cooked rice with a side of steamed edamame beans. Ingredients:
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 |
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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