In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
Heat sesame and canola oil in a large wok or skillet. Add water chestnuts and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Amount Per Serving Calories: 399 | Total Fat: 9.4g | Cholesterol: 174mg
This recipe you can play with quite a bit and make it more to your liking. I always suggest that you try it once as is then change to fit your taste. I try to always use fresh veggies as I think it turns out better. I have tried adding a splash of lemon and pineapple pieces to make it a little bit sweeter. Some people would add peppers, carrots, baby corn or even bamboo shoots. I hope you enjoy this recipe and if you do decide to try it, I would love to hear your thoughts! Enjoy!