Hi everyone! This is a quick and easy stir fry recipe that can be used with both chicken and shrimp. Its a little sweet and a little spicy. Hope you enjoy!
What you will need:
1/2 pound of shrimp peeled and deveined
1/3 cup low sodium soy sauce
teaspoon sesame oil
2 tablespoons all natural rice wine vinegar
6oz can of pineapple juice
teaspoon of honey
hot sauce or Sriracha -no exact amount, use to your comfort level of spicy 🙂
1/2 teaspoon fresh ginger root
teaspoon of flour (or more depending on how thick you like your sauce)
tablespoon of sugar
teaspoon of honey
garlic powder or fresh garlic minced ( I used powder)
1/4 cup water
2 servings of white rice
1 red bell pepper chopped into thick slices
1 yellow bell pepper chopped into thick slices
1 zucchini chopped medium chunks
What you will do:
Season shrimp with salt and pepper then sauté on medium heat.  Set aside
Pour soy sauce, rice wine vinegar, pineapple juice and water into a saucepan.
Add sesame oil
Whisk in flour to thicken, bring the mixture to a boil
Once the mixture has reduced by 1/2 and thickened a bit add in sugar,honey, hot sauce and fresh ginger root.
Let simmer for 5 mins, set aside
Sauté bell peppers and zucchini in a couple dashes of soy sauce and a tad bit of water until slightly soft. This takes about 8-10 mins ( I like my veggies to still have a good amount of crunch to it. For softer veggies cook longer until liking.)
Cook rice (I use minute rice because cooking rice is not my strong suit lol)
Add cooked rice to a bowl, top with veggies, and shrimp.
Add stir fry sauce to your liking.
Top with toasted sesame seeds and a drizzle honey.
(If its not spicy enough you can still add hot sauce or Sriracha)
There you have it! Sweet and spicy rolled into one simple dish.
Chaos In The Kitchen 