Ingredients
1 (12 ounce) package al fresco Teriyaki Ginger Chicken Meatballs, fully cooked, cut in half
2 tablespoons olive oil, divided
1 pound fresh mixed vegetables (broccoli, carrots, red bell peppers), chopped. Found in the fresh produce aisle.
1 cup fresh snow peas, ends trimmed
2 cups instant brown rice, cooked
1/4 cup soy sauce, low sodium
Optional - toasted sesame seeds.
Directions:
- 1Heat 1 tablespoon olive oil in a 12" non-stick skillet over high heat until smoking. Add the mixed vegetables and sauté until well browned for about 2 minutes, stirring frequently.
- 2Add the snow peas, continue to sauté for 1 minute. Transfer vegetable mix to a plate, reserve keeping warm.
- 3Pour the remaining oil to the skillet, reduce the heat to medium high and sauté the meatballs for 2 minutes, turn to keep from sticking to the pan.
- 4Return the vegetables to the pan, add vegetables and the soy sauce. Cook 1 minute. Plate mixture over the brown rice. Serve immediately. Optional, garnish with a sprinkle of toasted sesame seeds.
