Prepare the Stir Fry Sauce : In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, sriracha sauce, honey, crushed red pepper, minced garlic, ginger, and cornstarch until smooth. Set aside.

Cook the Shrimp : Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. Lightly season the shrimp with Chinese five spice, if using, and add them to the hot skillet. Cook for 2–3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

Stir Fry the Vegetables : Add the remaining 1 tablespoon of canola oil to the skillet. Add the chopped onion and red pepper, and stir fry for 2–3 minutes until they begin to soften. Add the broccoli florets and snow peas to the skillet, stirring frequently, and cook for another 3–4 minutes until the vegetables are crisp-tender.

Combine Shrimp, Vegetables, and Sauce : Return the cooked shrimp to the skillet with the vegetables. Pour the prepared stir fry sauce over the shrimp and vegetables. Stir to coat everything evenly and cook for 1–2 minutes, or until the sauce thickens slightly.

Garnish and Serve : Remove the skillet from heat and sprinkle the stir fry with chopped scallions. Serve immediately over steamed rice, noodles, or on its own for a low-carb option. Enjoy!