Ingredients
2
cups Progresso™ chicken broth (from 32-oz carton)
1
cup uncooked jasmine rice
1/4
teaspoon salt
1/3
cup Annie’s™ Naturals organic Asian sesame dressing (from 8-oz bottle)
1/3
cup water
1
tablespoon cornstarch
1
tablespoon soy sauce
1
tablespoon chile garlic sauce
1
tablespoon vegetable oil
1
bag (12 oz) Mann’s™ California stir fry mix vegetables
1
lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1
teaspoon roasted sesame seed
Preparation
In large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir. Keep warm.
In small bowl, mix dressing, water, cornstarch, soy sauce and chile garlic sauce; beat with fork until smooth. Set aside.
In 12-inch skillet, heat oil over medium-high heat. Add vegetables; cook 2 minutes, stirring constantly. Add shrimp; cook 4 to 6 minutes, stirring frequently, until shrimp are pink and vegetables are crisp-tender.
Stir dressing mixture into shrimp mixture; heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Sprinkle with sesame seed. Serve with rice.
