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.