Ingredients
- 1/2 c. low-sodium chicken broth
- 2 T. low-sodium soy sauce
- 1 t. chili sauce
- 1 t. cornstarch
- 2 T. toasted sesame oil
- 2 in. fresh ginger, peeled and sliced
- 2 garlic cloves, chopped
- 1/2 lb. snow peas
- 1 lb. shrimp, peeled and deveined
- 5 scallions, sliced
- 2 t. lime juice
- 2 c. brown rice, cooked
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Instructions
- Whisk together the chicken broth, soy sauce, chili sauce and cornstarch.
- In a large skillet, heat the sesame oil over medium-high heat. Add the julienned ginger and sauté until soft. Add the garlic and sauté until soft. Add the snow peas and sauté for 1-2 minutes. Add the shrimp and cook for until the shrimp are lightly pink, but not fully cooked.
- Add the soy-broth mixture and cook until the sauce has thickened and the shrimp are fully cooked. Add the scallions and lime juice and serve immediately over brown rice.