1. If you are using chicken breasts (preferred), dice them very fine in order to form a meatball. In a large bowl combine the chicken with panko bread crumbs, garlic powder, and some salt and pepper. Form into ~12-16 equal-sized meatballs. Transfer to an air fryer and give them a generous spray of olive or avocado oil. Air fry on high for ~15-20 minutes until golden brown and the internal temp is 160-165 degrees F.

2. Cook rice as per package directions.

3. Bring a large pot of water to a boil. Blanch the carrots for ~2-3 mins and the asparagus & cabbage for ~2 mins by adding them to the boiling water and then running under very cold water while you drain.

4. In a large frying pan, fry up the veggies in half the Asian stir fry sauce for a few minutes. Add in the meatballs and the remaining sauce.

5. Plate with rice, the stir fry veggies, the meatballs, and garnish with green onion, sesame seeds, a drizzle of sesame

oil, and optionally a bit of extra chili garlic paste. Enjoy!