Rachael Ray's Citrus-Soy Chicken Pork or Shrimp Stir Fry


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 394.1
  • Total Fat: 11.2 g
  • Cholesterol: 80.0 mg
  • Sodium: 771.3 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 7.3 g
  • Protein: 41.1 g

View full nutritional breakdown of Rachael Ray's Citrus-Soy Chicken Pork or Shrimp Stir Fry calories by ingredient
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Introduction

This is a wonderful high protein meal that even the kids will love. You can use 2 lbs boneless skinless chicken breast, boneless pork or shrimp. This is a wonderful high protein meal that even the kids will love. You can use 2 lbs boneless skinless chicken breast, boneless pork or shrimp.
Number of Servings: 6

Ingredients

    1/2 cup chicken or vegetable stock
    5 tbsp kikkoman low sodium soy sauce or (tamari -aged soy sauce)
    1-inch knob ginger, peeled and left whole
    1/2 cup orange marmalade 1/2 cup= 8 tbsp.
    0.5 tsp. Ground black pepper
    Juice of 1 lemon
    3 tablespoons peanut or canola oil
    2 pounds boneless, skinless chicken breasts, cut into thin strips or boneless pork chops, cut into thin strips or medium shrimp, deveined and tail-on
    3 scallions, thinly sliced on a bias
    0.5 cup (about 1 big handful) shelled edamame (defrosted, if frozen)
    1 small red bell pepper, seeded and thinly sliced
    1 cup (about 2 big handfuls) snow or sugar snap peas cut in half horizontally
    1 cup shredded carrots
    4 cups cooked white rice or cooked whole wheat noodles or pasta

Directions

In a medium pot over high heat, combine the stock,soy sauce, ginger , marmalade and a hearty pinch of pepper. Bring up to a bubble, then reduce the heat to medium and reduce until thickened, about 20 minutes. Remove from the heat, stir in the lemon juice and reserve.
Place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. When the pan is smoking hot, add the meat or shrimp to the pan and cook, tossing frequently, until golden and cooked through; 5-6 minutes for the shrimp or 7-8 minutes for the meat. Remove the meat from the pan and reserve on a plate.

Return the pan to the heat, add the scallions and sauté until tender and aromatic, about 1 minute. Add the remaining veggies to the pan and cook, stirring frequently, until crisp tender, 4-5 minutes. Add the reserved meat or shrimp and sauce to the pan and toss to heat through and combine. Serve the stir fry over rice or whole wheat noodles or pasta.


Number of Servings: 6

Recipe submitted by SparkPeople user SMYLEERED.

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Member Ratings For This Recipe


  • Incredible!
    Great recipe. I really like Rachael Ray, and this is one of my fav recipes of hers. It is sweet and salty and not too many calories. I was happy to see this recipe already in sparkpeople. Thank you, Smyleered. - 1/12/13

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