Description

Juicy chicken meatballs simmered in a bold, spicy, sweet, and tangy kung pao sauce with peppers, chilis, and peanuts. Perfect served over rice or as an appetizer.

Ingredients

For the Meatballs:

1 lb ground chicken

2 cloves garlic, minced

2 tsp fresh ginger, minced

2 green onions, thinly sliced

3/4 cup panko bread crumbs

1 large egg, beaten

1 Tbsp low-sodium soy sauce

Kosher salt, to taste

Freshly ground Szechuan peppercorns, to taste

2 Tbsp vegetable oil

For the Sauce:

1/2 cup low-sodium chicken broth

1/4 cup low-sodium soy sauce

2 Tbsp low-sodium chicken broth (additional)

2 Tbsp rice vinegar

1 Tbsp hoisin sauce

1 Tbsp granulated sugar

1 Tbsp cornstarch

2 bell peppers, chopped

10 dried red chilis

4 green onions, cut into 1-inch pieces

2 tsp freshly minced ginger

2 cloves garlic, minced

1 1/2 tsp freshly ground Szechuan peppercorns

Roasted unsalted peanuts, for garnish

Cooked white rice, for serving

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Instructions

In a bowl, combine ground chicken, garlic, ginger, green onions, panko, egg, and soy sauce. Season with salt and Szechuan peppercorns. Mix until combined and form into 16 meatballs.
Heat vegetable oil in a large skillet over medium heat. Cook meatballs until golden and cooked through (165°F), about 18–20 minutes. Remove and keep warm.
In a small bowl, whisk together broth, soy sauce, additional broth, vinegar, hoisin, sugar, and cornstarch until smooth.
Wipe the skillet clean and add a bit more oil if needed. Sauté bell peppers for 5 minutes until softened. Add dried chilis, green onions, ginger, garlic, and Szechuan peppercorns; cook until fragrant.
Pour in the sauce mixture and return meatballs to the skillet. Simmer 5 minutes, until thickened and heated through.
Top with roasted peanuts and serve over cooked white rice.

Notes

Use ground turkey or beef in place of chicken for variation.

Add broccoli, snap peas, or mushrooms to bulk up the dish.

For an appetizer, keep the sauce thicker so it clings to the meatballs.

Increase or reduce dried chilis to control spice level.

Add a splash of broth when reheating to loosen the sauce.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner, Appetizer
Method: Stovetop
Cuisine: Chinese

Nutrition

Serving Size: 1 portion (1/4 of recipe)
Calories: 420
Sugar: 10g
Sodium: 940mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 30g
Cholesterol: 135mg