Spicy Scallop Stir-Fry

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Oxmoor House


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1/2 cup plus 2 tablespoons canned no-salt-added chicken broth, undiluted

1 tablespoon cornstarch

2 tablespoons rice wine vinegar

2 tablespoons low-sodium soy sauce

1 tablespoon low-sodium Worcestershire sauce

1/2 teaspoon sugar

Vegetable cooking spray

2 teaspoons sesame oil, divided

2 tablespoons peeled, minced gingerroot

1 teaspoon dried crushed red pepper

2 cloves garlic, minced

1 (9-ounce) package frozen Sugar Snap peas, thawed

1 large sweet red pepper, cut into 1/2-inch pieces

1 1/2 pounds sea scallops

4 cups cooked long-grain rice (cooked without salt or fat)

Green onion strips (optional)

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