Frank's Red Hot Sweet Chili® Sauce combined with coconut milk and chicken stock stir fried with seafood and vegetables.
- To make the stir-fry heat oil in large sauté pan or wok and quickly stir-fry 2 oz. each shrimp and scallops, until they are golden brown. Remove seafood from pan.
- Add more oil as needed, then stir-fry, 1/2 tsp. ginger, 1/2 tsp. garlic, 1/4 cup each red pepper, carrot, snow peas, mushrooms, and 2 tbsp. water chestnuts until tender. Add 1/4 cup of stock, 1/2 cup of Sweet Chili sauce, and 2 tbsp. coconut milk and add seafood back into pan. Simmer for 2 minutes.
Serve over Jasmine rice.