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.