Thaw shrimp according to package directions.

Stir together chicken broth, soy sauce, and cornstarch; set aside.

Heat oil in a large skillet at medium-high heat 2 minutes. Add garlic and ginger, and stir-fry 1 minute. Add broccoli and next 3 ingredients; stir-fry 4 minutes or until crisp-tender. Remove from skillet.

Add shrimp to skillet, and stir-fry 3 minutes; stir in vegetables and chicken broth mixture. Bring to a boil, and stir-fry 2 to 3 minutes or until sauce thickens. Serve over rice.