Orange Peel Shrimp (or chicken)

This was both easy and delicious. I had orange peel shrimp at PF Changs the other night and then came home talking about it. So I was surprised when the bottle of Yoshida's marinade sauce had a recipe for orange peel chicken. I followed it and it was perfect!


Prepare the orange peel marinade.
1 cup of freshly squeezed orange juice
the zest of one orange
1 cup of yoshida's marinade sauce

I did double this so that I would have it for both the chicken and the shrimp.

I marinated 4 raw chicken breasts in this for about a half an hour and then baked it at 350 for 30 minutes. I sliced the chicken into strips.

In a saucepan, I sauteed a bunch of frozen vegetables (from the costco stir fry bag) in just the Yoshida sauce. Once they were cooked I added the shrimp (which was already cooked and soaking in the orange marinade) to the pan to just warm it up.


Then I served it all over rice.

Week 17 -- Shrimp and Snow Peas

This dinner was delicious. I served it over fried rice but white rice would have been great too.

1 pound of shrimp (raw, peeled, deveined)
1 small package of snow peas (with the ends chopped off, any strings removed, and slice into bite sized pieces)

1/3 cup chicken stock
1 TBS Seasoned rice vinegar
2 tsp Soy sauce
1 1/2 tsp cornstarch

2 TBS garlic
2 tsp freshly grated ginger (which I did not have so I used 1/2 tsp powdered ginger)

In a bowl mix together the chicken stock, vinegar, soy sauce, & cornstarch. Set aside.

In a skillet with a TBS of vegetable oil start by sauteeing the shrimp. As they start to turn opaque (in 1-2 minutes) add the snow peas, garlic, and ginger. After another minute or 2 (when the shrimp is fully cooked and the snow peas are the tenderness you desire), add the bowl of sauce and stir until thickened.

Serve immediately over rice!