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.