Sesame-Orange Shrimp and Chicken Stir-Fry

9 Reviews
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6 servings (serving size: about 1 cup chicken mixture and 1/2 cup rice)
By Rachel Spear, Casper, Wyoming
June 2009
RECIPE BY Cooking Light

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

  • Sauce:
  • 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
  • Stir-fry:
  • 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

Nutritional Information

  • Calories 340
  • Fat 7.3g
  • Satfat 1.3g
  • Monofat 4.1g
  • Polyfat 1.3g
  • Protein 28.6g
  • Carbohydrate 38.6g
  • Fiber 2.7g
  • Cholesterol 142mg
  • Iron 4.1mg
  • Sodium 864mg
  • Calcium 77mg

How to Make It

Step 1

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

Step 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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Ratings & Reviews

nwdoby's Review

jyogam
February 04, 2012
N/A

whitsera's Review

nwdoby
November 09, 2011
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.

tastan's Review

mamafalzone
March 20, 2010
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.

jyogam's Review

oduamy
August 16, 2009
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.

oduamy's Review

Melthread
July 31, 2009
This was really good, hearty, flavorful, etc. IMO, there wasnt ANY orange flavor, so the name is misleading. But it was very tasty! I'll make it again for sure!

mamafalzone's Review

nola0107
July 09, 2009
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"!

nola0107's Review

DanielleD
June 22, 2009
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.

Melthread's Review

whitsera
June 10, 2009
This was an excellent stir-fry recipe. The orange adds a subtle but wonderful taste. No changes needed.

DanielleD's Review

tastan
June 07, 2009
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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