Ingredients

The following ingredients have 4 Servings
  • 2/3 cup rice (uncooked )
  • 2 tablespoons olive oil
  • 2 bell peppers (sliced into strips)
  • 1 red onion (sliced into strips)
  • 2 cups sugar snap peas
  • 12 oz large shrimp (uncooked; thawed with tails removed (12-15 large shrimp); see note 1)
  • 6 tablespoons sweet chili sauce
  • 3 tablespoons soy sauce (see note 2)
  • 3 tablespoons water
  • 2 teaspoons cornstarch (see note 3)

Instruction

  • Sauce- In a mason jar, shake together the sweet chili sauce, soy sauce, water and cornstarch until completely combined.
  • Cook Veggies- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the bell peppers, red onion and snap peas. Cook for 3-5 minutes, until slightly softened, then transfer to a clean plate.
  • Cook shrimp- Add 1 tablespoon of olive oil to the pan, then add the shrimp. Cook for 3 or so more minutes, flipping halfway (cook time will depend on the size of your shrimp; make sure they are pink and firm and cooked through).
  • Add Sauce- Give the stir fry sauce a good shake up and pour over the shrimp. Cook for 1 or so minutes until bubbling and thickened.
  • Veggies- Remove from heat and stir in the veggies. Serve over rice and enjoy!