Yield: 4 servings
1/4 cup Reduced-Sodium Soy Sauce
1/4 cup Chicken Broth, Defatted
2 tablespoons Water
2 teaspoons Cornstarch
1 teaspoons Brown Sugar, Packed
1 tablespoon Vegetable Oil
2 large Garlic Cloves, Halved
1 medium Onion, Sliced Thin
1 lb Shrimp, Peeled And Deveined
1/8 teaspoon (To 1/4) Crushed Red Pepper
4 cups Broccoli Florets (Small), Cooked
1 cup Long-Grain Rice, Cooked
Fresh Ginger (1-1/2 Inches) Peeled, Cut Into 1/4″
Combine soy sauce, chicken broth, water, cornstarch, and brown sugar in bowl.
Heat oil in large nonstick skillet over medium-high heat. Add ginger and garlic; cook, stirring, until garlic is just golden. Discard ginger and garlic. Add onion to skillet. Cook, stirring frequently until tender, about 5 minutes.
Add shrimp and pepper to skillet; toss. Stir in soy mixture, Cover and simmer, stirring once, until shrimp are opaque, about 3 to 4 minutes. Stir in broccoli and heat through. Serve with rice.