Spicy Shrimp & Broccoli Stir-Fry in a Sweet Chili Soy Glaze over Jasmine Rice

Love shrimp and broccoli? Then you’ll adore our tasty twist on the tried-and-true takeout classic. Succulent seared shrimp and tender broccoli are simmered in a sweet chili and soy sauce mixture that’s spiked with fresh ginger. On the side, there’s a heap of steamy jasmine rice (aka the perfect vessel for catching any delicious runaway sauce). Skip the takeout joint and find out how easy and tasty it is to whip up this dish in your very own kitchen...in just 20 minutes, no less!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In sm. pot, combine rice, 1¼ cups water & big pinch salt. Bring to a boil, cover & reduce to low. Cook (15-8 min.) until rice is tender. Keep covered off heat until ready to serve.

Step 2

Prep/ wash produce. While rice cooks, stir in chili sauce & soy sauce.

Step 3

Heat drizzle of oil in lg. pan over med.-high. Add broccoli and 2t water. Cover & steam (3-5 min.) Uncover & cook (3-5 min.), stirring occasionally, until broccoli is browned & tender. Season with salt & pepper. Remove from pan; set aside.

Step 4

Rinse shrimp; pat dry with paper towels. Season all over with salt & pepper. Heat drizzle of oil in pan (used for broccoli) over med.-high. Add shrimp & cook (3-4 min.), stirring occasionally. Add 1T butter & ginger; cook (1 min.) until ginger is fragrant & shrimp is opaque (cooked through).

Step 5

Add chili sauce mixture to pan with shrimp; bring to boil. Cook (1-2 min.) until sauce is thickened & glossy. Stir in broccoli until coated; remove from heat.

Step 6

Fluff rice with fork; season with salt. Divide between bowls & top with stir-fry. Sprinkle sesame seeds; serve.

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