3/4 c. chicken broth
1 tbsp. cornstarch
1/4 c. teriyaki sauce
3 tbsp. peanut oil
1 1/2 c. diagonally sliced snow peas (1 inch pieces)
1/4 c. sliced scallions or green onions
1 lb. sm. shelled & cleaned shrimp

Mix chicken broth with cornstarch and teriyaki sauce. In a large skillet, heat oil over high heat. Add snow peas and green onions. Stir fry until almost tender crisp. Add shrimp (or chicken) and stir in chicken broth mixture, cook, stirring constantly until sauce thickens and just comes to a boil and meat is tender. Serve over Pepperidge Farms pastry shells, toast or rice.