Make the teriyaki sauce first. To a small pot, add soy sauce, water, brown sugar, chili flakes, honey, garlic, ginger, sesame oil and mirin.
In a small bowl, swirl together cold water and cornstarch until you have a thin slurry. Pour into the pot and stir to incorporate.
Bring to a quick boil, then reduce heat and simmer 3-4 minutes to thicken and allow the flavors to develop.
Next, heat a large wok or pan to medium heat and add 1 tablespoon chili oil.
Add the peppers and baby corn and cook about 6-7 minutes to soften. Transfer the veggies to a plate and reserve.
Add remaining chili oil to the pan. Season the shrimp with salt and pepper and toss them into the hot wok. Cook them a couple minute per side until they are nicely pink and cooked through.
Add cooked vegetables back to the pan with about ½ cup of the teriyaki sauce, or more as desired. Stir and heat through about 5 minutes.
Serve on plates and enjoy.
Keep the remainder of the teriyaki sauce in the fridge in a sealed container. Use it for your next meal!