What a great, versatile dish. Because I knew I'd be in a hurry, I used pre-made chicken meatballs ( but can imagine it would be that much better with homemade). I also did nearly everything ahead of time - chopped veggies (but added extra: carrots, red bell pepper, red onion and celery), made the sauce, and stored everything in the refrigerator. When I got home from work, I started some rice in the rice-cooker, and stir-fried everything in the wok; started with the veggies, added the meatballs and then finished cooking through by boiling the sauce in the wok. This was a huge hit and reheats well. I felt the cornstarch ratio was a little high, but my husband liked the thick sauce, so I think it's a matter of taste.
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What a great, versatile dish. Because I knew I'd be in a hurry, I used pre-made chicken...