Sesame-Orange Shrimp and Chicken Stir-Fry

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups broccoli florets coarsely chopped
• 1 cup carrots chopped
• 3 cups rice long-grain hot cooked
• 0.3 cup cornstarch 
• 0.5 teaspoon sesame oil dark
• 14 ounce less-sodium chicken broth fat-free canned
• 2  garlic cloves chopped
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 0.3 teaspoon kosher salt 
• 0.3 cup soya sauce low-sodium
• 1 cup mushrooms halved
• 2 tablespoons olive oil divided
• 0.5 cup onion chopped
• 0.3 cup orange juice 
• 1.5 pounds shrimp cooked peeled
• 12 ounces chicken breast boneless skinless cut into 1-inch pieces
• 1 cup snow peas trimmed
• 1 tablespoon sugar 
• 1 cup water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.
2. To prepare stir-fry, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3. Add chicken to pan, and stir-fry for 4 minutes or until done.
4. Remove chicken from pan, and keep warm.
5. Add the remaining 1 tablespoon olive oil to pan.
6. Add chopped broccoli and the next 5 ingredients (through garlic) to the pan; stir-fry for 4 minutes or until the vegetables are crisp-tender. Return chicken to pan, and stir in shrimp.
7. Add sauce, and bring to a boil. Reduce heat, and simmer for 5 minutes or until the sauce thickens.
8. Serve over rice.