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Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes (if using). Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, bell pepper, and carrot. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.

Add the minced garlic and grated ginger to the vegetables. Stir-fry for 1 minute until fragrant.

Give the stir-fry sauce a quick whisk again and pour it over the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.

Return the cooked shrimp to the skillet and toss to coat with the sauce and vegetables. Cook for 1 minute more to heat through.

Serve immediately over hot cooked rice, garnished with sesame seeds if desired.


Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes (if using). Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, bell pepper, and carrot. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.

Add the minced garlic and grated ginger to the vegetables. Stir-fry for 1 minute until fragrant.

Give the stir-fry sauce a quick whisk again and pour it over the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.

Return the cooked shrimp to the skillet and toss to coat with the sauce and vegetables. Cook for 1 minute more to heat through.

Serve immediately over hot cooked rice, garnished with sesame seeds if desired.
