1/2 cup chicken broth
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
Stir-Fry:
2 tablespoons peanut oil, divided
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 red onion, cut into 1/4-inch wedges
8 ounces snow peas, trimmed
6 green onions, chopped
1 1/2 pounds large shrimp, peeled and deveined
Whisk together chicken broth, soy sauce, rice wine vinegar, brown sugar, cornstarch, garlic powder, and crushed red pepper in a small bowl; set aside.
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.
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.
