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

  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. 

  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.

  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.