Ingredients

For the Stir Fry Sauce:

• ¼ cup low-sodium chicken broth
• ¼ cup low-sodium soy sauce
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sriracha sauce
• 2 tbsp honey
• ⅛ tsp crushed red pepper flakes
• 2 cloves garlic, minced
• 1 tbsp grated ginger or ginger paste
• 1 tbsp cornstarch

For the Stir Fry:

• 2 tbsp canola oil (or peanut/vegetable oil)
• 1 lb shrimp, peeled, deveined, tails removed
• ½ tsp Chinese Five Spice (optional, see notes)
• 1 red bell pepper, julienned
• 2 cups broccoli florets, bite-sized
• 8 oz snow peas
• 1 small onion, chopped
• 2 scallions, chopped

Instructions

Prepare the Shrimp:

1. Pat shrimp dry and season lightly with Chinese Five Spice (or salt and pepper if preferred).

Make the Sauce:

1. In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, sesame oil, sriracha, honey, crushed red pepper, garlic, ginger, and cornstarch.

Cook the Vegetables:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add the onions and broccoli, stirring constantly for 1–2 minutes.
3. Add the red pepper and snow peas, cooking for another 1–2 minutes until crisp-tender. Remove from the pan and set aside.

Cook the Shrimp:

1. Heat the remaining tablespoon of oil in the skillet.
2. Add shrimp and cook for 1–1½ minutes per side until opaque and cooked through. Remove from the pan.

Finish the Stir Fry:

1. Lower the heat and whisk the sauce again before adding it to the skillet.
2. Let it simmer until slightly thickened.
3. Return the cooked vegetables and shrimp to the pan, stirring to coat everything in the sauce.
4. Sprinkle with chopped scallions and serve immediately.

• Oil Choice: Use high-smoke-point oils like canola, peanut, or vegetable oil for best results.
• Cooking Tips: Avoid overcrowding the skillet to ensure even cooking. Cook in batches if necessary.
• Shrimp Cooks Quickly: It only takes about 1–2 minutes per side, so keep a close eye to prevent overcooking.
• Chinese Five Spice: This blend includes anise, cinnamon, star anise, cloves, and ginger. If you’re not a fan, simply season with salt and pepper.
• Vegetable Variations: Swap in carrots, mushrooms, or bok choy based on your preference.
• Garlic Tip: Avoid cooking garlic at high heat to prevent burning—mix it into the sauce or add it at the end of cooking.
• Storage & Reheating: Store leftovers in an airtight container in the fridge and reheat gently in the microwave at reduced power.

Nutrition