How to make it
In a small bowl, whisk together orange juice, orange zest, low sodium chicken broth, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, honey, Panda Brand Triple Citrus Grilling and Dipping Sauce, lemon juice, red pepper flakes and cornstarch. Set aside. Pat dry the shrimps then place them in a bowl. Marinate with salt and pepper and toss in Lee Kum Kee Pure Sesame Oil.
Heat a skillet over medium high heat then add in olive oil, and wait until it gets hot. Place the shrimps in a single layer and cook for about 1 minute. Then flip on the other side and cook for another minute.
Transfer the shrimps to a plate and using the same wok add in the bell peppers and sugar snap peas, allow it to cook for a minute without mixing it. Then stir the vegetables and cook until lightly browned.
Add in the garlic and ginger to the pan, stir fry for 30 seconds. Deglaze with the rice wine vinegar, then carefully add in the whisked orange sauce, pouring down the side of the pan. Stir until the sauce gathers at the bottom of the pan.
Let the sauce simmer for about 1-2 minutes. Add in the shrimps to the pan and mix altogether. Taste and adjust seasoning. Serve over a bed of rice and garnish with green onions, sesame seeds and cilantro.