Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

Recipe courtesy Cooking Light Magazine, May 2008

Ingredients

1 (3 1/2-ounce) bag boil-in-bag rice
1 tablespoon  cornstarch
8 ounces pre-cooked, large shrimp
1/4 cup fat-free, less-sodium chicken broth
1/4 cup low-sodium soy sauce
2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 teaspoons canola oil
1 cup prechopped onion
1/2 cup prechopped green bell pepper
1 tablespoon ground fresh ginger
1 (8-ounce) can pineapple chunks in juice, drained

Directions

1. Cook rice according to package directions, omitting salt and fat; set aside.
2. Combine cornstarch, broth, soy sauce, sugar, rice vinegar and chile paste; set aside.
3. Heat sesame oil in a large nonstick skillet over medium-high heat.
4. Add pre-cooked shrimp to pan; sauté 3 minutes just to warm. Place warmed shrimp in a bowl; set aside.
5. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes.
6. Return shrimp to pan; cook 1 minute to re-warm.
7. Add broth mixture to pan; cook 1 minute or until sauce has thickened.

Serve over rice and with side of fresh sugar snap peas.