Ingredients
Equipment
Method
- Thaw the shrimp completely and pat the surface dry. Remove the shell, tail, and veins if necessary.
- Combine all sauce ingredients except for the cornstarch and water. Set aside.
- Heat peanut oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds per side. Transfer the shrimp to a clean plate.
- Add the broccoli to the skillet and sauté over medium-high heat for 4 minutes, until slightly softened. Add a splash of oil if needed. Remove and set aside.
- Add the prepared sauce mixture (without the cornstarch) to the skillet.
- In a small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
- Bring the sauce to a boil. Slowly add the cornstarch mixture while stirring continuously until the sauce thickens.
- Reduce heat to low and add the broccoli to the sauce. Cover partially and heat for 2-3 minutes.
- Add the shrimp back to the skillet and spoon the sauce over them. Heat through for about 1 minute.
- Serve the honey garlic shrimp and broccoli over cooked rice. Garnish with green onions and chopped peanuts.
Notes
For perfectly cooked rice, bring 2 cups of water to a boil (add 2 chicken bouillon cubes for flavor if desired). Add 1 cup of rinsed white long-grain rice, return to a boil, then cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. This yields 3 cups of rice. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop to avoid overcooking the shrimp.