Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp cornstarch
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp sesame oil
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced into strips
  • 1 cup sliced carrots
  • 1 cup snap peas

Instructions:

  1. Whisk together the chicken broth, soy sauce, honey, cornstarch, minced garlic, and grated ginger in a small bowl until smooth. Chop all vegetables into uniform sizes.
  2. Heat 1 tbsp of oil in the skillet over medium-high heat until shimmering. Add shrimp in a single layer, seasoning with salt and pepper. Cook for 1-2 minutes per side until they just turn pink and curl into a 'C' shape. Immediately transfer them to a plate and set aside.
  3. Wipe the pan if needed and add 2 tbsp of sesame oil. Toss in carrots and broccoli first, stirring for 3 minutes.
  4. Add bell peppers and snap peas, cooking until crisp-tender.