Shrimp/Chicken and Romaine Stir-Fry

My dear friend, Jackie, introduced me to this absolutely delicious recipe and I have made a few twists to it. The shrimp or chicken add perfect lean protein and the romaine lettuce and the cruciferous low carb veggies are amazing as fiber and nutrient rich additions, the flavor is divine, and the ease of it is fantastic. I LOVE it for lunch or dinner alone or atop spaghetti squash, shredded steamed zucchini, quinoa or brown rice.*

Sauce:
1/3 cup chicken broth
3 Tbsp low-sodium soy sauce
2 tablespoons rice vinegar (unseasoned)
1 Tbsp sugar or 1 Stevia pkt.
1 & 1/2 teaspoons cornstarch
1/2 teaspoon dried red pepper flakes (OR 1 tsp. chili garlic paste)

Stir Fry:
4 tablespoons extra-virgin olive oil
5 garlic cloves, minced fine or garlic-pressed
1 Tbsp. finely chopped peeled fresh ginger
1/2 cup sliced fresh red pepper, cut into 1" pieces
1 cup chopped yellow onion
1 cup fresh chopped broccoli florets
1 & 1/4lb peeled, deveined large shrimp, patted dry
{OR 1 & 1/2 cups cooked chicken breast, bite size pieces}
6 cups chopped romaine lettuce hearts (2-3 hearts)

Stir together all sauce ingredients in a small bowl and set aside. Heat oil in a large 12"-14" saute pan over medium high heat, stir frying garlic, ginger and onion until fragrant. Add broccoli and red pepper and stir fry about 3 minutes to soften. Add shrimp and stir fry until almost cooked through, about 3 minutes. Add half of romaine and stir fry until it begins to wilt, then add remaining romaine and stir fry until shrimp are cooked through and romaine is just wilted, about 1 minute. Stir sauce, then add to stir fry and simmer, folding through for about 2 minutes.

*Great over brown rice or quinoa on "Free Days", 7 and 14!}