1 1/2 lbs. peeled and deveined large shrimp
1 T. cornstarch
1/4 cup orange juice
2 T. soy sauce
2 T. honey
1 T. rice wine vinegar
1 T. chili garlic sauce
1 1/2 tsp. ground ginger
2 T. canola oil
3 T. minced garlic
1/3 cup chopped green onions
Serve over rice or noodles
1. Place shrimp in a medium bowl and sprinkle with cornstarch. Toss well to coat and set aside.
2. Combine juice, soy sauce, honey, vinegar, chili sauce, and ginger in a small bowl, stirring with a whisk and set aside.
3. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic to pan and stir-fry for 15 seconds, then add shrimp and stir-fry for 3 minutes.
4. Add juice mixture and onions and cook for 2 minutes until sauce thickens, stirring frequently. Serve immediately over rice or noodles.
