Ingredients

• 2 cups water
• 1 cup uncooked white rice
• 1 pound medium shrimp , peeled and deveined
• 0.25 teaspoons ground ginger
• 0.25 teaspoons cayenne pepper
• 1 clove garlic , minced
• 1 tablespoon sesame seeds
• 0.25 teaspoons ground black pepper
• 2 tablespoons sesame oil
• 1 red bell pepper , sliced into thin strips
• 3 greens onions , sliced
• 3 tablespoons teriyaki sauce
• 0.5 pounds sugar snap peas
• 0.13 cups cornstarch
• 0.75 cups chicken broth
• 0.25 teaspoons salt

Instructions

1. 1 In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. 2 While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
3. 3 Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
4. 4 Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

Nutrition per serving