The bonus with this one is, it comes together super fast, including the prep.
Here's the recipe with my notes:
2 cloves garlic, minced
1/3 C orange marmalade
3 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp rice vinegar
2 Tbsp sherry or cooking wine (I used a bottle of white wine I had open)
1/2 tsp cornstarch
3 Tbsp peanut or vegetable oil, divided
1 pound shrimp, peeled and deveined (I used 1/2 pound each of shrimp and chicken breast)
4 green onions, sliced on the diagonal into 1/2-inch lengths (I didn't have any so I subbed red pearl onion)
1 1/2-inch knob ginger, peeled and julienned
6 dried red chiles or 1/2 tsp crushed red pepper flakes (or to taste) (I used the flakes)
To make sauce: Mix together all the sauce ingredients. Taste, adjust seasoning and set aside.
To make shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon oil and stir-fry the shrimp just until they are almost, but not entirely, opaque. (If using diced chicken, stir-fry it until almost done before adding shrimp). Remove the shrimp from the skillet and set aside. Add the remaining 2 tablespoons oil to the skillet and add the green onions, ginger and chiles. Stir-fry for a few minutes, until the aromatics are just beginning to color. Take the sauce, give it another stir to combine and add to the pan. Increase the heat to high and cook, stirring occasionally, until the sauce thickens. Add the shrimp (and chicken) back to the pan, cooking an additional minute while stirring to coat.
We had ours with steamed rice and green beans.
Here's The Dad's on his plate:
Oh, and by the way, I don't normally serve our rice like that, but I will from now on.
The kids both ate their weight in it 'cause I did smaller versions on their plates like that too.
They both kept asking for more "cute" rice.
I'm thinkin' I need to serve everything formed out of a ramekin from now on.