Ingredients
Scale
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1½ tbsp brown sugar
- 1 tbsp chili garlic sauce
- ½ tbsp cornstarch
- 3 cloves garlic minced
- 1 knob ginger about 1-inch, minced
- ½ tsp sesame oil
- 1 tbsp olive oil
- 3 green onions roughly chopped
- 2 large carrots sliced into coins
- 1 large red bell pepper chopped
- 2 cups snow peas
- pinch of salt and pepper
- 1 lb raw jumbo shrimp
- sesame seeds
- chopped green onion
Instructions
- In a bowl, whisk together the soy sauce, chicken broth, brown sugar, chili garlic sauce, and cornstarch. Alternatively, shake the ingredients in a jar and set aside.
- Heat olive oil in a large skillet over medium heat. Once hot, add the green onions, carrots, bell pepper, and snow peas. Season with salt and pepper and sauté until the vegetables are tender-crisp.
- Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink.
- Pour the prepared sauce into the skillet, stirring occasionally until it thickens to your liking.
- Serve the stir fry over rice, garnished with sesame seeds and chopped green onion.
Notes
For an extra kick, adjust the amount of chili garlic sauce to taste.
Feel free to substitute shrimp with chicken or tofu for a different protein option.
Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 1020mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 190mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.