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

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 400
Fat 9
Fiber 3
Protein 16
Sodium 640 mg

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

Preparation

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.

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.

 

Note:

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