Sweet Chili Shrimp Stir Fry

It's a great dish! I made half of everything for two of us, but I think I'll repeat the entire thing to share with Natasha.

1 1/2 lbs large shrimp cleaned and deveined
1 red bell pepper cut into slices
1 small onion cut into slices
1 lb asparagus cut into thirds
2 tablespoons olive oil
4 garlic cloves diced
1/2 cup sweet chili sauce
5 tablespoons soy sauce
1/4 cup water
3 teaspoons cornstarch

Coconut Rice

1 -15 oz can coconut milk
½ cup water
1½ cups Jasmine rice
1 teaspoon salt

In a small bowl whisk together chili sauce, soy sauce, water and cornstarch until combined and set aside.
Heat 1 tablespoon olive oil in a cast iron skillet on medium high heat, add the peppers, onions and asparagus and garlic. Cook for 3-4 minutes just to softened them. Remove veggies to a plate.
Add another tablespoon of oil to the skillet and add shrimp to pan and cook for 2 minutes then flip and cook another 2 minutes. Or until they are pink and firm and cooked through. Remove to the plate.
Add the sauce mixture into the skillet, simmer for 2 minutes or until sauce is thickened. Add veggies and shrimp back into the pan. Serve and enjoy!
For the coconut rice
In a medium saucepan add water, coconut milk, Jasmine rice and salt. Mix until combined.
Bring to a boil and then reduce heat to medium/low cover and cook for 18-20 minutes. Fluff with a fork.

Источник: https://butteryourbiscuit.com/sweet-chili-shrimp-stir-fry/