Ingredients

2 cups Chicken Broth

1 cup Jasmine Rice [uncooked]

1/2 teaspoon Salt

1.2 cup Asian Sesame Dressing

1/3 cup Water

1 tablespoon Cornstarch

1 tablespoon Soy Sauce

1 tablespoon Chili Garlic Sauce

1 tablespoon Olive Oil

12 ounces Stir Fry Mixed Vegetables

1 pound Shrimp [large, peeled, deveined]

2 teaspoons Sesame Seed

Preparation

  1. 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.

  2. In small bowl, mix dressing, water, cornstarch, soy sauce and chile garlic sauce; beat with fork until smooth. Set aside.

  3. 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.

  4. 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.