Ingredients

The following ingredients have 4 Servings
  • 1 cup chicken broth
  • 3 TB oyster sauce
  • 2 tsp Sriracha
  • 2 tsp cornstarch
  • 2 TB cooking oil
  • 1 lb shrimp (extra large or jumbo, peeled and deveined)
  • ½ cup dry roasted peanuts
  • 1 red bell pepper (seeded and chopped)
  • 1 green bell pepper (seeded and chopped)
  • 3 garlic cloves (minced)
  • 1 TB fresh ginger (grated)

Instruction

  • In a bowl, add the broth, oyster sauce, Sriracha, and cornstarch. Whisk until smooth. Set aside.
  • In a large non-stick pan or wok, add 1 TB oil over medium-high heat. Once oil is just smoking, add shrimp and peanuts. Cook 1 minute or just until shrimp turn spotty and partially opaque in color. Transfer to a bowl. Set aside.
  • In the skillet over medium heat, add remaining oil, bell peppers, garlic, and ginger. Stir to combine. Cook 3 minutes, stirring frequently.
  • Stir in broth and bring ingredients to a boil.
  • Add back the shrimp and peanuts. Simmer just until the sauce thickens and the shrimp turn fully opaque, no longer than 1 minute. Do not overcook. Immediately remove from heat once shrimp turns opaque and serve warm.