Tag Archives: shrimp

Teriyaki Glazed Chicken and Shrimp Stir-Fry

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Ingredients

1 Tbsp. grape seed or extra virgin olive oil

1 lb. boneless, skinless chicken breasts, cut into 1 1/2 inch pieces

1 tsp. sesame oil

12 oz. jumbo shrimp, peeled and deveined (raw, fresh or frozen and thawed)

1 bell pepper (any color), chopped

1 can water chestnuts (drained)

4 cups broccoli florets

1 cup baby corn, chopped *see note*

2 scallions, sliced thinly

1 hot red chile pepper, seeded and sliced thinly (optional)

Teriyaki Sauce

1/2 cup pineapple juice (unsweetened)

1/2 cup chicken broth (reduced sodium)

1/4 cup cooking wine

3 Tbsp. soy sauce (reduced sodium)

2 Tbsp. honey

2 Tbsp. tapioca starch

1 Tbsp. minced fresh ginger

2 cloves garlic, minced

Directions

1. Prepare teriyaki sauce. In a medium bowl, whisk all sauce ingredients until combined and honey is dissolved.

2. Heat 1 tsp. grape seed oil in a large skillet over high heat. Add chicken and sesame oil and stir fry until browned (3-5 minutes). Transfer to a medium bowl.

3. In same skillet over high heat add 1 tsp. grape seed oil. Add shrimp and cook until pink (2-3 minutes). Transfer to bowl with chicken. Heat remaining tsp. oil and add bell peppers and broccoli, stir fry until tender-crisp (1-2 minutes).

4. Add cooked chicken and shrimp to skillet with vegetables, then add corn, water chestnuts and teriyaki sauce. Bring to a boil then reduce heat to medium and cook, stirring occasionally, until chicken and shrimp are cooked all the way through and vegetables are tender-crisp (about 3 minutes. sauce should thicken slightly). Sprinkle with scallions and optional chile.

Nutritional Informationper serving (1 1/4 cups)

calories: 280

total fat: 5 g

saturated fat: 1 g

monounsaturated fat: 1 g

polyunsaturated fat: 3 g

carbs: 23 g

fiber: 2 g

sugars: 9 g

protein: 33 g

sodium: 454 mg

cholesterol: 130 mg

*Note* feel free to add any other vegetables that you like. I like to add onions, pea pods, carrots and mushrooms. Most of these veggies you’ll want to add at the same time you stir fry the broccoli and bell peppers.

from clean eating

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Filed under Poultry, Seafood

Tom Yum Soup with Pineapple

Tom Yum Soup with Pineapple Recipe

Are you in the mood for spicy, sweet-and-sour Thai soup? Enjoy this delicious bowl as a first course before a light Thai curry or as a light lunch.

Ingredients

1 stalk lemongrass, cut into 1-inch pieces
2 1/4-inch-thick slices ginger
6 cups reduced-sodium chicken broth
2 jalapeƱos, sliced
3 2-inch strips lime zest
1 1/2 cups chopped fresh pineapple
1 cup sliced shiitake mushroom caps
1 medium tomato, chopped
1/2 medium red bell pepper, cut into 1-inch cubes
2 tablespoons fish sauce
1 teaspoon sugar
8 ounces peeled and deveined raw shrimp, (26-30 per pound)
1/4 cup fresh lime juice2 scallions, sliced
1/3 cup chopped fresh cilantro

Directions
  1. Gently smash lemongrass and ginger on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapeƱos and zest. Bring to a boil, reduce to a simmer; cover and cook for 15 minutes. Strain into a bowl. Discard solids.
  2. Return the broth to the pan. Add pineapple, mushrooms, tomato, bell pepper, fish sauce and sugar. Bring to a simmer and cook, uncovered, for 5 minutes. Add shrimp and cook until they are pink and just cooked through, 2 to 3 minutes. Remove from the heat and stir in lime juice, scallions and cilantro.

Yield: 6 servings 1 1/3 cup each

Nutritional Information

Per serving: 105 calories; 1 g fat ( 1 g sat , 0 g mono ); 62 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 13 g protein; 1 g fiber; 596 mg sodium; 252 mg potassium.

from Eating Well

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Filed under Vegetables and Vegetarian Dishes