Kung Pao Chicken Meatballs

post cover

Kung Pao Chicken Meatballs

INGREDIENTS
FOR MEATBALLS:
1 lb. ground chicken

2 cloves garlic, minced

2 tsp. fresh ginger, minced

2 green onions, thinly sliced

3/4 c. panko bread crumbs

1 large egg, beaten

1 tbsp. low-sodium soy sauce

Kosher salt

Freshly ground Szechuan peppercorns

2 tbsp. vegetable oil

FOR SAUCE:
1/2 c. low-sodium chicken broth

1/4 c. low-sodium soy sauce

2 tbsp. chinese cooking wine or dry sherry

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″ 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

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
DIRECTIONS
  1. In a medium bowl, combine ground chicken, garlic, ginger, green onions, and panko. Add egg and soy sauce and season with salt and few good cranks of pepper. Mix until well combined. Form into 16 equal sized meatballs. If mixture is too wet you can wet your hands lightly with water to help roll into balls.
  2. In a large skillet over medium heat, heat oil. Add meatballs and cook until golden on all sides and internal temperature reaches 165°, 18 to 20 minutes. Remove from skillet and place on a plate to keep warm.
  3. Meanwhile, in a small bowl, combine broth, soy sauce, cooking wine, vinegar, hoisin, and sugar. Add cornstarch and whisk until dissolved.
  4. Wipe out any bits from skillet that are too dark. Return skillet over medium heat and add more oil as needed. Add bell peppers and cook until soft, 5 minutes. Add dried chilis, green onions, ginger, garlic, and pepper. Cook until fragrant, 2 minutes more. Add sauce mixture and return meatballs to skillet. Toss to coat meatballs. Reduce heat to a simmer and simmer until sauce is thickened and meatballs are warmed through, 5 minutes.
  5. Top with peanuts and serve overHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at  dietaefectiva.net  to learn more about our program. CG