4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING
5 oz medium or large peeled, raw shrimp
1½ cups total stir fry veggies
¼ cup fat free/low sodium chicken broth*
½ tbsp minced garlic
hot sauce (to taste)
½ cup brown rice, cooked
Preheat a non-stick fry pan or wok on medium-high heat.
Add broth and garlic to pan, then add shrimp and sauté for 1 minute (or until shrimp turns pink).
Toss in stir-fried veggies (can include, but not limited to, red and green bell pepper sliced thin, snapped pea pods, sliced scallion or onion) and hot sauce and continue to cook for 2 - 3 minutes or until veggies are crispy-tender.
Spoon over top of the rice and show off your chopstick skills.
* Product Recommendation: Some brands that fit within the guidelines are: Kitchen Basics Unsalted Chicken Stock and Imagine Organic Low Sodium Free Range Chicken Broth. These are only options, not the only ones you can use.