Ingredients
1-1/2 pounds uncooked large shrimp, peeled and deveined1 tablespoon cornstarch1/4 cup orange juice2 tablespoons reduced-sodium soy sauce2 tablespoons honey1 tablespoon rice vinegar1/4 to 1/2 teaspoon Sriracha chili sauce or 1/8 to 1/4 teaspoon hot pepper sauce2 garlic cloves, minced2 teaspoons minced fresh gingerroot2 tablespoons canola oil4 green onions, finely chopped, divided3 cups hot cooked rice
Preparation
Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside.
In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan.
Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.
