This is an easy make at home version of take out Chinese that everyone will love.
Prep Time5 minutesmins
Cook Time25 minutesmins
Course: Main
Servings: 4people
Author: Melissa Jennings
Cost: $10
Equipment
1 skillet
1 sauce pan with lid or rice cooker
Ingredients
1package long grain white rice
1packagefresh green beans
1bottleFrank's Sweet Chili Sauce
2TBSPPeanuts, chopped
1stemgreen onion, sliced
216 ozfrozen or fresh shrimp
1/4cupcorn starch
2TBSPcoconut aminos
1tspcilantro lime pepper salt
2TBSPavocado oil
Instructions
Thaw shrimp and pat dry with paper towel until dry.
Cut ends off fresh green beans and cut into half.
Start rice. ( I make 2 cups to serve 4 people) and cook until done according to the package.
In a non-stick skillet pan, spray with avocado oil and place on medium-high heat. Add green beans and cook for 2 minutes. Add 1 cup water, 1 tsp. cilantro lime salt and cover.
Cook for 8 minutes (until tender but not mushy) and don't allow to burn.
Combine raw shrimp, a pinch of salt and 1/4 cup cornstarch in a bowl and stir until coated evenly. Set aside.
Heat 4 TBSP avocado oil in a large non-stick skillet over medium-high heat. Let oil heat and then add shrimp to the hot pan and cook 2-3 minutes per side until done.
Add 1/4-1/2 cup Franks Sweet Chili Sauce (to taste), 2 TBSP coconut aminos, pinch of salt and stir until bubbly and coated.
Add green beans to top of rice and serve with shrimp.
Garnish with chopped green onions and diced peanuts.
Notes
Can make with cut up chunks of chicken instead of shrimp. Serve with egg rolls. This is Peyton's favorite dinner. It makes great leftovers too.