Ingredients:
For the Chicken Meatballs:
- 1 package of frozen ready-to-eat chicken meatballs
For the Stir-Fry:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon minced ginger
- Cooked rice for serving
Instructions:
For the Chicken Meatballs:
1. Cook the Chicken Meatballs: a. Preheat your oven and bake the frozen ready-to-eat chicken meatballs according to the package instructions until they are heated through.
For the Stir-Fry:
1. Prepare the Sauce: a. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, minced ginger, and a splash of water. Set aside.
2. Stir-Fry the Vegetables: a. In a large skillet or wok, heat the vegetable oil over medium-high heat. b. Add the minced garlic and stir-fry for about 30 seconds until fragrant. c. Add the sliced onions, red bell pepper, and yellow bell pepper. Stir-fry for 2-3 minutes until they start to soften. d. Add the broccoli florets and continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
3. Combine with Chicken Meatballs: a. Once the vegetables are cooked, add the heated chicken meatballs to the skillet. b. Pour the prepared sauce over the chicken and vegetables. c. Gently toss everything to coat in the sauce. Let it simmer for a couple of minutes until the sauce thickens and the chicken is well coated.
To Serve:
1. Serve the Stir-Fry: a. Serve the stir-fry hot over a bed of cooked rice.
This Chicken Meatball and Vegetable Stir-Fry is a flavorful and colorful dish that combines the convenience of chicken meatballs with a homemade savory sauce and a medley of vibrant stir-fried vegetables. Enjoy a delicious and well-balanced meal in just 30 minutes.
