Ingredients
½cupfresh orange juice
1 ½tsporange zest
⅓cupchicken brothunsalted or low-sodium
2tbspsoy sauce
3tbsphoney
2tsplemon juice or rice wine vinegar
⅛tspred pepper flakesoptional
2tspcornstarch
1lblarge shrimppeeled and deveined
salt and pepper to taste
½tspsesame oil
1tbspVegetable Oil
3/4 cupbell pepperschopped, cut into 1/2-inch pieces
1 ¼cupssugar snap peas
4 cloves garlicminced
2tspfresh gingerpeeled and minced
2tbspgreen onionssliced
½tspsesame seeds
¼cupcilantro leaves
Preparation
To make the sauce, in a medium-size bowl whisk together orange juice, orange zest, chicken broth, soy sauce, honey, lemon juice, red pepper flakes, and cornstarch. Set aside.
Pat the shrimp dry with paper towels to remove as much moisture as possible.
In a medium bowl, toss shrimp with salt and pepper, and sesame oil.
Heat a wok or 12-inch skillet over high heat. Add the oil and heat just until it’s beginning to smoke then add the shrimp to the pan in a single layer and cook for 1 minute.
Flip shrimp to the opposite side and cook until pink, about 1 minute longer. Transfer cooked shrimp to a clean plate.
Add the bell peppers and sugar snap peas to the wok in a single layer, allow to cook for 1 minute without moving. Stir the vegetables and cook until lightly browned and crisp for about 30 seconds.
Add the garlic and ginger to the pan and stir fry for 30 seconds.
Whisk the orange sauce then gradually add it to the side of the pan, stir sauce continuously as it gathers on the bottom of the pan.
Allow the sauce to boil stirring constantly, until the sauce has thickened for about 1 to 2 minutes.
Add the shrimp to the pan and allow it to just warm through for about 30 seconds. Season with more salt and pepper to taste if needed.
Garnish with green onions, sesame seeds, and cilantro.
