Ingredients

1 pound (31 to 35 count) fresh medium shrimp*, peeled, deveined

2 tablespoons cornstarch

1 tablespoon Chinese five-spice powder

1/4 teaspoon garlic powder

5 tablespoons Land O Lakes® Butter

3/4 pound fresh snow peas, strings removed

1/2 cup matchstick cut carrots

4 (1/2 cup) green onions, cut diagonally into 1/2-inch pieces

1 large red bell pepper, cut into 1/2- to 1-inch pieces

2/3 cup chicken broth

1/2 cup orange marmalade

1/3 cup soy sauce

1/4 cup rice vinegar

1 tablespoon cornstarch

Chopped peanuts, if desired

2 cups hot cooked rice

*Substitute 1 pound boneless skinless chicken breasts cut into 1-inch pieces. Cook 4-5 minutes.

Directions

Dry shrimp on paper towels. Combine 2 tablespoons cornstarch, five-spice powder and garlic powder in large resealable plastic food bag; add shrimp. Seal bag; shake to coat.

Melt 3 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling. Add coated shrimp; cook, stirring often, 2-3 minutes or until shrimp turn pink. Remove shrimp to bowl; keep warm.

Add remaining 2 tablespoons butter to same skillet. Cook over medium heat until sizzling; add snow peas, carrots, onions and bell pepper. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender.

Combine all remaining ingredients except peanuts and rice in bowl; mix well. Pour into skillet with vegetables; cook 1-2 minutes or until mixture comes to a boil and thickens. Stir in shrimp. Continue cooking until heated through; add peanuts, if desired. Serve over rice.

Recipe Tip

Look for Chinese five-spice powder in the spice section of the supermarket.