Recipe Details
Ingredients
-
1cupchicken stock
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1tablespoonreduced-sodium soy sauce
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1tablespooncornstarch
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1tablespoonminced garlic
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salt and ground black pepper to taste
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3tablespoonssesame oil
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1(16 ounce) packagefrozen stir-fry vegetables
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20uncooked medium shrimp, peeled and deveined
Cooking Directions
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Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
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Heat sesame oil in a large skillet over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes.
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Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories169 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 2g |
8% |
| Cholesterol 46mg |
15% |
| Sodium 636mg |
28% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 2g |
9% |
| Total Sugars 3g |
|
| Protein 8g |
16% |
| Vitamin C 20mg |
22% |
| Calcium 68mg |
5% |
| Iron 2mg |
12% |
| Potassium 336mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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