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.
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
How to Make It
To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.
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.
I didn't like this recipe and dread eating the leftovers. However, I did use full sodium soy sauce (its all I had) and I think that was the mistake. Ultimately I was looking for an ORANGE sauce. This definitely did not have an orange flavor.
Great and very easy to make! The sauce is very good, although I would agree with others that it does not have a particularly orange flavor. I used a few more vegetables and omitted the chicken. The sauce even reheats well for leftovers.
I thought this was really good. I added some grated orange rind, and that really added a nice orange flavor to the sauce. Next time, I will add a handful of cashews. Other than that, I didn't change a thing.
This dish was awesome. I made a couple of tweaks - I didn't add the shrimp and only used about 1/4 cup of water. The sauce was packed with flavor and the consistency was perfect. This meal came together relatively quickly - about 20 minutes for prep and 20 minutes to cook. I served over a bed of white rice with a sprinkle of cashews (hubby likes a little crunch with stir fry). I think next time I may make this with pork for a change. Definitely a "keeper"!
This was good. My kids really liked it. It was rather labor intensive and the sauce didn't have as much flavor as I hoped. I couldn't even taste the orange. I used orange juice from frozen concentrate. The vegetables turned out nice and crisp, the way they should be in a stir fry. If I make it again I'll use more garlic and fresh grated ginger instead of ground.
I often struggle to find authentic Chinese dishes. This recipe did not disappoint! I did deviate a touch from the recipe by omitting the shrimp and using a citrus blend instead of oj, but I don't think either of those took away from the flavor of the original recipe. The only suggestions I might have would be to decrease the amount of water and chicken stock a touch because the end result was a tad soupy (but it made for a good sauce over the rice) and I would add some water chestnuts for an added crunch. Yum, definitely worth repeating.
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