Spring vegetables are perfect for a stir fry dish – and I decided to make chicken meatballs in place of the usual chicken strips.
And my current Asian food obsession: ponzu sauce. Think soy sauce with citrus flavors. Sort of a Japanese vinaigrette. LOVE the stuff. It is perfect as a stir fry sauce, with just a little cornstarch stirred in.
This is a dish that comes together in about 20 minutes – so simple and packed with delicious Asian flavors. You could serve it over rice to stretch it as a family main dish – but I like it just out of the skillet.
EASY ASIAN CHICKEN MEATBALL STIR FRY
Total time 20 minutes
Serves four as a main dish (serves more if served over rice)
2 large eggs
1/2 cup panko bread crumbs
3 tablespoons Ponzu sauce, divided
2 tablespoons cornstarch, divided
1 teaspoon each garlic and ginger powder
1/2 cup minced green onions
2 pounds ground chicken
3 tablespoons vegetable oil
8 ounces sliced mushrooms, any combination
1/4 cup chicken stock or water
1 tablespoon honey
1 large handful pea pods
2 green onions, halved lengthwise and cut in 2 inch pieces
2 tablespoons sesame seeds
Stir together the eggs, panko, 1 tablespoon of the Ponzu sauce, 1 tablespoon of the cornstarch, ginger, garlic, minced green onions and ground chicken. Form into balls that are 2 tablespoons each.
Heat a wok or large skillet to medium high heat. Add a little of the oil. Add meatballs in a single layer in batches as needed, depending on the size of the skillet. Turn meatballs gently until browned on all sides. Remove from skillet.
Add more oil to skillet and cook mushrooms for a few minutes, until softened, about 2 to 3 minutes. Stir together the remaining 2 tablespoons of the Ponzu sauce, chicken stock, honey and remaining 1 tablespoon cornstarch, and then pour in skillet. Stir until thickened.
Add in pea pods and cook for another minute. Add meatballs back in and stir to coat.
Serve garnished with green onions and sesame seeds.
If you like Ponzu, try these other Ponzu delights: