Close Menu
recipe image


Active Time : 30 minutes
Total Time : 1 hour
Serves : 4 servings


  • 3/4 cup chicken broth
  • 1/4 cup teriyaki marinade & sauce
  • 2 tablespoons corn starch
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sesame seeds
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper optional
  • 1 pound uncooked shrimp peeled and deveined
  • 2 tablespoons pure vegetable oil
  • 1 16 ounce package frozen sugar snap pea stir-fry blend (16 ounce)
  • - cooked jasmine rice


In large bowl, combine chicken broth, teriyaki sauce, corn starch, sesame oil, sesame seeds, ginger, garlic and red pepper flakes. Add shrimp; toss to coat. Marinate 30 minutes.

In wok or large sauté pan, heat 1 tablespoon oil over high heat. Add vegetables; stir-fry 3-4 minutes or until vegetables are heated through. Remove vegetables from pan; set aside.

Add remaining 1 tablespoon oil to wok. Add shrimp, reserving marinade; stir-fry 3-4 minutes or until cooked through.

Add vegetables and reserved marinade to wok. Stir-fry until sauce is glazed. Serve with cooked rice.