Serve this family favorite dish over prepared Jasmine rice.
For sauce: whisk together orange zest, orange juice, chicken broth, soy sauce, fish sauce, lemon juice, red chili flakes and corn starch in a medium sized bowl and set aside.
For the stir fry, heat a large nonstick skillet with oil until oil is shimmering. Add shrimp and cook a minute at a time until pink throughout about 3 minute’s total time. Transfer to a plate and set aside.
Add peppers and sugar snap peas and cook until vegetables are lightly brown and crisped around 3 minutes. Add the garlic and ginger and stir until fragrant, about a minute. Remove vegetables and add to plate with shrimp.
In hot pan, add orange sauce and bring to a boil, stirring continuously until sauce is thickened. Add vegetables and shrimp back into the pan and stir to combine ingredients. Drizzle with toasted sesame oil and do a final stir to incorporate.
When heated through serve with optional garnishes of green onion, sesame seeds and cilantro.