Rating: 4 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 3

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. 

Rachel Spear, Casper, Wyoming
Recipe by Cooking Light June 2009

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup chicken mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.

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  • 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.

Nutrition Facts

340 calories; fat 7.3g; saturated fat 1.3g; mono fat 4.1g; poly fat 1.3g; protein 28.6g; carbohydrates 38.6g; fiber 2.7g; cholesterol 142mg; iron 4.1mg; sodium 864mg; calcium 77mg.
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