Sweet Chili Shrimp Stir Fry
rice uncooked olive oil bell peppers red onion sugar snap peas large shrimp Sweet Chili Stir Fry Sauce
what you'll need:
in a mason jar, shake together the sweet chili sauce, soy sauce, water and cornstarch until completely combined.
heat olive oil in a pan over medium heat. Add the bell peppers, red onion and snap peas. Cook for 3-5 minutes, then transfer to a clean plate.
add olive oil to the pan, then add the shrimp. Cook for 3 or more mins, flipping half way.
give the stir fry sauce a good shake up and pour over the shrimp. Cook for 1 or so minutes until bubbling and thickened.
remove from heat and stir in the veggies. serve over rice and enjoy!
1. Cool completely, then portion out in air tight containers. 2. Store your stir fry + rice in a sealed container in the fridge for up to 4 days. 3. Be sure to re-heat until everything is steaming and hot 4. Do not re-heat more than once
storage + reheating:
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