Step 1

In a medium mixing bowl whisk together chicken broth, soy sauce, Shaoxing wine, honey, rice vinegar, sriracha, sesame oil and cornstarch until well blended.

Step 2

Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.

Step 3

Dab shrimp dry, add to skillet and quickly spread into a single even layer (no overlapping). Season with a pinch of salt.

Step 4

Let cook about 1 to 1 1/2 minutes until pink on bottom side. Quickly turn shrimp then let cook until pink on opposite side and opaque throughout, about 1 to 1 1/2 minutes longer.

Step 5

Transfer shrimp to a plate.

Step 6

Heat remaining 2 Tbsp oil in skillet. Add broccoli saute 1 minute. Add snow peas, bell pepper and green onions and saute 3 - 4 minutes until veggies are tender crisp.

Step 7

Add garlic and ginger and saute 30 seconds longer.

Step 8

Whisk sauce once more then pour into skillet. Let cook until thickened, stirring constantly, about 1 minute.

Step 9

Return shrimp to skillet and toss to coat with sauce.

Step 10

Sprinkle with sesame seeds if using and optionally you can garnish with a some sliced green onions for garnish. Serve right away over rice if desired.