Teriyaki Shrimp Stir-Fry

Teriyaki Shrimp Stir-Fry Stir Fry 1 ½ pounds large shrimp peeled and deveined 1 cup snow peas 1 cup red bell peppers sliced thin 1 cup yellow bell peppers sliced thin ½ cup onion sliced 1 cup Fridge Pack Pineapple Chunks in 100% Pineapple Juice 2 Tablespoons canola oil Teriyaki Sauce 1 tablespoon cornstarch 1 tablespoon cold water 1/4 cup white sugar ¼ cup brown sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper Garnish Toasted Sesame Seeds Serve with Rice Teriyaki Sauce: Mix cornstarch and cold water together, and set aside. Put all the other teriyaki sauce ingredients in a heavy bottom sauce pan, and bring to a simmer over medium heat. Add cornstarch and water to the sauce pan once everything else is combined. Cook 5-10 minutes, letting the sauce reduce and thicken, stirring occasionally. Once desired thickness is reached, remove from heat, and set aside. Stir Fry: Clean and devein shrimp, pat them dry. Slice vegetables, so everything is ready to go, as this process goes quickly. Heat a wok or large skillet over high heat. Once hot, add 1 tablespoon of canola oil. Add the shrimp to the pan, do not overlap them. Let them cook for 30 seconds. Flip, and cook an additional 30 seconds. Remove the shrimp from the pan, and set aside, they are not cooked through yet. To the same pan, add the remaining canola oil, onions, and bell peppers, and stir fry for 1-2 minutes until crisp tender. Add the Pineapple Chunks in 100% Pineapple Juice, shrimp, snow peas, and teriyaki sauce to the pan, and stir it all together to coat everything in the teriyaki sauce. Stir fry for about 3-4 minutes until everything is heated through and shrimp are fully cooked. Garnish with toasted sesame seeds and serve over rice.