I like stir-frys, but I have to be careful not to make them too much because I find I grow tired of them quickly. This particular stir-fry is one that I could eat often, it's very tasty and reminds me of the type of chicken and shrimp I would order for take out. It's packed with veggies and has a very flavorful sauce. I will caution that it doesn't make for the best leftovers, so if you don't plan to cook for a lot of people, you might want to halve this, it makes quite a bit.
And I realized that I have now posted two pictures of my son, but none of my little princess, so here is her debut. She's a hoot and always has something interesting to say!
Have a wonderful weekend ya'll!
Sesame Orange Shrimp and Chicken Stir Fry
Found in Cooking Light 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
1/2 teaspoon dark sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper (I used black, it was fine)
1 (14 oz) can chicken broth
2 tablepoons olive oil
12 oz skinless-boneless chicken breasts, but into 1-inch pieces
2 cups coarsely chopped broccoli
1 cup chopped carrot
1 cup mushrooms halved
1 cup snowpeas trimmed
1/2 cup chopped onion
2 garlic cloves chopped
1 1/2 pounds medium shrimp cooked and peeled (mine were raw, I just cooked them in the stir-fry and it was fine)
3 cups cooked rice
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 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, bring to a boil. REduce heat, and simmer for 5 minutes or until sauce thickens. Serve over rice.
Serves: 6 (1 cup chicken mixture and 1/2 cup rice)
Per Serving: 340 cal, 28g prot, 7.3g fat, 38g carb, 2.7g fiber, 142mg chol, 4.1mg iron, 864mg sod.
Points per Serving: 7