Saturday, September 8, 2012

Basmati and Snow Pea Stir Fry with Teriyaki Chicken Meatballs Recipes

Ingredients

  • 1 (12 ounce) package al fresco® Teriyaki Ginger Chicken Meatballs
  • 1 1/2 cups cooked basmati rice
  • 1 1/4 cups water
  • Extra virgin olive oil cooking spray
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup freshly grated carrots
  • 3/4 cup sweet red bell pepper, sliced
  • 6 ounces snow peas, blanched
  • 3 medium fresh scallions, tops and bulb
  • 1/2 cup hoisin sauce

Directions

  1. Prepare a large skillet with cooking spray and olive oil and heat over high heat. Saute the carrots and pepper 1 - 2 minutes. Add the al fresco all natural Teriyaki Meatballs, and brown on both sides.
  2. Add the snow peas, saute an additional 2 minutes, then toss in the scallions and add the teriyaki or hoisin sauce. Reduce heat and cook 1 - 2 minutes.
  3. Serve over the Basmati Rice.