Shrimp With Ginger-Chili Sauce

• 1-1/2 pounds uncooked large shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 1/4 cup orange juice
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1/4 to 1/2 teaspoon Sriracha chili sauce or 1/8 to 1/4 teaspoon hot pepper sauce
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 2 tablespoons canola oil
• 4 green onions, finely chopped, divided
• 3 cups hot cooked rice

1. Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside.
2. In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan.
3. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.

shrimp, cornstarch, orange juice, soy sauce, honey, rice vinegar, chili sauce, garlic, fresh gingerroot, canola oil, green onions, rice

Taken from www.tasteofhome.com/recipes/shrimp-with-ginger-chili-sauce/ (may not work)