This dinner came together quickly and really was delicious. I subbed sriracha sauce for the sambal oelek chili paste that the original recipe called for, because that's what I had in the pantry. I also used slightly less teriyaki sauce, because I didn't have the lower sodium kind. I added some soy sauce, because I like it, but you can leave that out if salt is a problem for you. My choice for the sliced green onions in the original recipe was to use a plain yellow onion. I scattered a few pieces of green onion over the dish when I plated it. Served over brown rice, it was healthy and good -- good for you and good to eat! Like most stir fry dishes, the key is to get everything prepped and ready to cook. Once you begin to cook, things move really fast. I start my rice about an hour before I am ready to cook the stir fry. I like to cook brown rice in some of the same low sodium, fat free chicken broth that I use in the stir fry. It's always a 2 to 1 ratio: 2 cups liquid to 1 cup rice. Bring the liquid to a boil, add the rice, cover and turn down to low. Leave it on low heat for about 30 minutes, turn it off and let sit until you are ready to eat.
Ginger-Garlic Shrimp and Chicken
1/2 lb. shrimp, peeled and deveined
1/4 lb. cooked, cubed white breast meat chicken
2 T. Teriyaki sauce
1 T. soy sauce
2 tsp. canola or vegetable oil
2 cups small broccoli florets
1 red or green pepper, quartered and thinly sliced
1 large carrot, cut into matchsticks
1 cup water chestnuts, drained and roughly chopped
1/2 medium yellow onion, diced
4 scallions, green part only, thinly sliced, for garnish.
1/2 cup low sodium, fat free chicken broth
1 T. finely chopped fresh ginger root
1 T. minced garlic
1 T. Sriracha sauce (optional, or use less if you don't like spicy)
2 c. cooked brown rice
Place the shrimp, teriyaki sauce and soy sauce in a small bowl, stir to combine. In a large, non-stick frying pan, heat 1 tsp. of the oil. Add the shrimp, which you've fished out of the marinade. Cook them over high heat for about 3 minutes.
|Stir frying the vegetables|
|Ready to put over the rice. Doesn't that look good?|