| 1. |
For sauce, in a small bowl stir together chicken broth, lemon juice, cornstarch, chili flakes, and soy sauce; set aside. |
| 2. |
In a large skillet heat half the oil over medium-high heat. Add broccoli and carrots; cook and stir for 4-6 minutes or until crisp-tender. Remove from skillet. |
| 3. |
Add remaining oil and shrimp to the skillet. Cook and stir for 2-3 minutes or until shrimp are cooked. Remove from pan. |
| 4. |
Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Return vegetables and shrimp to skillet; stir to coat with sauce. Cook and stir for 1-2 minutes or until heated through. |
| 5. |
If desired serve over rice. |
