Sunday, June 7, 2009

Sesame-Orange Shrimp and Chicken Stir-Fry

I made this last night to take into work with me. We were pot-lucking because it was Tracy's last night (sad! Tracy we will MISS you!!!)

Anyway The Ladies enjoyed it. I hope you do as well....


Sesame-Orange Shrimp and Chicken Stir-Fry
Source: Cooking Light Magazine ~ June 2009


  • 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 (I didn't have ground so I substituted fresh and minced it)
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Red (Cayenne) Pepper
  • 1/4 teaspoon black pepper
  • 1 (14 oz.) can fat-free low sodium chicken broth
  • 2 tablespoons olive oil (divided)
  • 12 oz. skinless, boneless chicken breast, cut into 1 inch pieces
  • 2 cups chopped broccoli florets
  • 1 cup chopped carrot
  • 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

What now?
  1. Whisk together all ingredients for the sauce together in a medium size bowl. Set aside.
  2. To prepare stir-fry, heat 1 tablespoon olive oil in a LARGE (I used the largest skillet I had) non-stick skillet over medium high heat. Add Chicken to pan, stir-fry for 5 min or until chicken is no longer pink. Remove cooked chicken from pan, and set aside
  3. Add another 1 tablespoon oil to pan. Add chopped broccoli, carrot, peas, onion and garlic and cook for 5-8 minutes or until vegetables are tender, stirring occasionally.
  4. Add cooked chicken and shrimp to skillet, and add prepared sauce. Bring to a boil, reduce heat and simmer for 5 minutes or until sauce thickens to desired consistency.
Serve Immediately over Cooked Rice

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