Ingredients
4
4 servings
- •1 cup chicken stock
- •1 tablespoon reduced-sodium soy sauce
- •1 tablespoon cornstarch
- •1 tablespoon minced garlic
- •salt and ground black pepper to taste
- •3 tablespoons sesame oil
- •1 (16 ounce) package frozen stir-fry vegetables
- •20 uncooked medium shrimp, peeled and deveined
Instructions
- Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
- Heat sesame oil in a large skillet over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes.
- Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 169
- Carbohydrate: 12g
- Fat: 11g
- Fiber: 2g
- Protein: 8g
- Sugar: 3g
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