PREPARE shrimp; In a large plastic food-storage bag, COMBINE shrimp with ginger, cayenne, garlic, sesame seeds and black pepper; SHAKE to coat; SET aside.
BEGIN rice according to recipe.
In a large electric skillet, HEAT sesame oil to 375F; ADD pepper strips and green onions; STIR-FRY until softened, about three to four minutes.
ADD teriyaki sauce, peas and seasoned shrimp; STIR-FRY until shrimp turns pink and opaque, about four minutes.
MIX cornstarch with chicken broth; ADD to skillet; COOK, STIRRING, until mixture boils; SPRINKLE with salt.
Serve shrimp over rice.
May substitute 1/4 teaspoon ground ginger for the fresh ginger.
Per Serving (excluding unknown items): 265 Calories; 10g Fat (35.5% calories from fat); 27g Protein; 15g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 969mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.