It’s still technically spring – we have a few more days until summer officially begins.
And, spring onions are always in season in the modern world – so I’ve simply made the decision (really for no other reason at all – oh, and I just really like the phrase) to name this dish: Spring Chicken.
Both Asian and seasonally inspired, with a heavy dose of Hoisin sauce and fresh green onions with ground chicken and fresh pasta, we have a people pleaser here, folks.