Ingredients

• 0.5 cups chicken broth
• 0.25 cups low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 0.5 teaspoons garlic powder
• 0.25 teaspoons crushed red pepper

Instructions

1. 1 Whisk together chicken broth, soy sauce, rice wine vinegar, brown sugar, cornstarch, garlic powder, and crushed red pepper in a small bowl; set aside.
2. 2 Heat 1 tablespoon oil in a large wok or skillet over high heat. Add red pepper, yellow pepper, red onion, snow peas, and green onion, and saute until vegetables are crisp-tender, 3 to 4 minutes. Remove vegetables to a large bowl.
3. 3 Lower heat to medium-high and add remaining 1 tablespoon oil. Cook shrimp for 2 minutes, flipping over halfway through. Return vegetables to the wok. Stir sauce and pour over shrimp and vegetables; stir constantly until sauce comes to a simmer and thickens, about 1 to 2 minutes.

Nutrition per serving