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Entrees
Asian
4 - 6 servings
5 minutes
20 minutes
2 tablespoons Extra Virgin Olive Oil
1 Melissa’s Perfect Sweet Onion - diced small
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
2 cloves Melissa’s Peeled Garlic - minced
1 tablespoon Melissa’s Fresh Ginger - minced
2 Boneless/Skinless Chicken Thighs - chopped
2 large Eggs
2/3 cup Frozen Peas - thawed
2 packages Melissa’s Riced Hearts of Palm
2 tablespoons Soy Sauce
1 teaspoon Sesame Oil
2 Scallions - root trimmed; white part and some of the green part sliced into rounds
Heat the olive oil in a wok over medium heat. Add the onion, salt and pepper and sauté for 3 minutes. Stir in the garlic and ginger.
Stir in the chicken and crack the eggs into the pan. Stir to incorporate the eggs, add the peas and sauté until the chicken is completely cooked, about 5-10 minutes.
Next add the riced hearts of palm and soy sauce and cook, stirring occasionally, 5 minutes longer.
Remove from the heat and stir in the sesame oil and scallions. Serve hot.
Melissa’s Costa Azul “Sir-a-cha Style” Hot Sauce goes great with this.
