ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

al fresco® Basmati and Snow Pea Stir Fry with Teriyaki Chicken Meatballs

Prep time 15 mins
Cook time 10 mins
Yield 6 Servings

Ingredients

  • 1 12 oz package al fresco® Teriyaki Ginger Chicken Meatballs
  • 1 1/4 cup Water
  • 1 1/2 cup Basmati rice, cooked according to package directions, using water listed in recipe*
  • 1 Each Cooking Spray, olive, extra virgin
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup freshly grated carrots
  • 3/4 cup sweet, red bell pepper, sliced
  • 6 ounces fresh snow peas, blanched
  • 3 Each Onion, scallions, tops & bulb, fresh, med, 4 1/8" long
  • 1/2 cup Hoisin sauce

Nutrition Information

  • calories 400
  • fat 9
  • fiber 3
  • protein 16
  • sodium 640 mg

How to Make It

  1.   Prepare a large skillet with cooking spray and olive oil and heat over high heat.  Sauté the carrots and pepper 1-2 minutes.  Add the al fresco® Teriyaki Chicken Meatballs, brown on all sides. 

  2.   Add the snow peas, sauté an additional 2 minutes, then toss in the scallions and add the hoisin sauce.  Reduce heat and cook 1-2 minutes.

  3.   Serve over the Basmati Rice.

  4. Optional:  Substitute 1/2 cup light coconut milf for 1/2 cup water when cooking rice, grate in zest of 1/2 lime for a nutty fragrant Basmati Rice.  Add baby corn and serve garnished with dry roasted peanuts and fresh mint.

  5.