Sesame-Orange Shrimp And Chicken Stir-Fry

• Sauce:
• 1 cup water
• 1/3 cup low-sodium soy sauce
• 1/4 cup cornstarch
• 1/4 cup orange juice
• 1 tablespoon sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dark sesame oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• Stir-fry:
• 2 tablespoons olive oil, divided
• 12 ounces skinless, boneless chicken breast, cut into 1-inch pieces
• 2 cups coarsely chopped broccoli florets
• 1 cup chopped carrot
• 1 cup mushrooms, halved
• 1 cup snow peas, trimmed
• 1/2 cup chopped onion
• 2 garlic cloves, chopped
• 1 1/2 pounds medium shrimp, cooked and peeled
• 3 cups hot cooked long-grain rice

1. To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.
2. To prepare stir-fry, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and stir-fry for 4 minutes or until done. Remove chicken from pan, and keep warm. Add the remaining 1 tablespoon olive oil to pan. Add chopped broccoli and the next 5 ingredients (through garlic) to the pan; stir-fry for 4 minutes or until the vegetables are crisp-tender. Return chicken to pan, and stir in shrimp. Add sauce, and bring to a boil. Reduce heat, and simmer for 5 minutes or until the sauce thickens. Serve over rice.

water, soy sauce, cornstarch, orange juice, sugar, ground ginger, dark sesame oil, kosher salt, ground red pepper, freshly ground black pepper, chicken broth, olive oil, skinless, broccoli florets, carrot, mushrooms, snow peas, onion, garlic, shrimp, hot cooked

Taken from www.myrecipes.com/recipe/sesame-orange-shrimp-chicken-stir-fry (may not work)