Shanghai Shrimp

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Ingredients

4		green onion, cut into 1-inch pieces
1	tsp	fresh ginger root, peeled, minced
2	Tbsps	peanut oil
1	lb	large shrimp, peeled and deveined
1	cup	chicken broth
1	Tbsp	cornstarch
1	can	(10 oz.) mandarin orange segments, undrained
1	can	(8 oz.) sliced water chestnuts, undrained
5	cups	hot cooked Minute^® White Rice

Cook and stir green onions and ginger in hot oil in large skillet on medium-high heat 3 minutes. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink.
Stir chicken broth into cornstarch. Add to shrimp mixture along with the oranges and water chestnuts; mix well. Reduce heat to medium-low; cover. Simmer until slightly thickened and heated through, stirring frequently.
Serve over rice.
Shanghai Chicken: Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cut into 2-inch strips, for the shrimp.