Shrimp and Broccoli Stir-Fry

1. 1

   Put soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil into a large lidded jar. Seal and shake until the sauce is well mixed. Set aside.

2. 2

   Heat peanut oil in a large non-stick skillet or wok over medium-high heat. Add the garlic and ginger and cook, stirring, until they are lightly browned, 1 to 2 minutes. Lift them out of the hot oil with a slotted spoon and discard.

3. 3

   Add the broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until the vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Transfer to a plate and keep warm.

4. 4

   Add the shrimp to the hot skillet and cook for 90 seconds. Turn the shrimp and cook the other side until they are bright pink on the outside, the meat is opaque, and they start to curl into a C shape, about 90 seconds more.

5. 5

   Return the stir-fried vegetables to the skillet and pour in the sauce.

6. 6

   Stir together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Continue stirring quickly until the thickener is mixed throughout the dish. Bring to a boil, stirring constantly, then remove from the heat.

7. 7

   Serve with hot, fluffy rice and garnish with sesame seeds.

• Calories 626.38 kcal High
• Protein 36.61 g Good Source
• Carbs 89.8 g Moderate
• Total Fat 12.63 g Moderate
• Saturated Fat 0.24 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 146.29 mg High
• Sodium 4762.21 mg High
• Fiber 2.76 g Low Source
• Sugar 5.15 g Moderate
• Added Sugar 0.33 g Low Source
• Calcium 175.22 mg Moderate
• Iron 4.19 mg Good Source
• Potassium 531.95 mg Moderate
• Vitamin A 27.74 mcg_rae Low Source
• Vitamin C 57.63 mg Good Source
• Vitamin D 0.91 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Peanuts 🥜
• Shellfish 🦐
• Fish 🐟
• Soy 🌱
• Sesame
• Corn 🌽