KUNG PAO CHICKEN MEATBALLS

4 Servings (22 meatballs total)

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Nutrition

714 Calories

57g Protein

Ingredients

Sauce:

1 cup water

1/3 cup soy sauce

1/2 tsp ground ginger

1/3 cup hoisin sauce

1/4 cup ketchup

3 tbsp rice vinegar

1 tbsp brown sugar

1 tbsp sesame oil

2 tbsp cornstarch

1 tsp red pepper flakes

3 cloves of garlic minced

Chicken Meatballs:

2 lbs ground chicken

1 cup panko breadcrumbs

1/2 white onion diced

1 tsp pink Himalayan salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1/4 cup milk of choice

The Rest:

1 cup salted peanuts

2 red bell peppers diced

4 green onions sliced

Preparation

1. Rinse and cut vegetables accordingly. Set to the side

2. Prepare your sauce. Set to the side

3. Combine all ingredients for chicken meatballs in a bowl. Using your hand, incorporate ingredients well. Divide into 22 even meatballs. Set to the side

4. Add olive oil to a large pan* on medium heat. When oil is hot, add peanuts, stirring frequently ensuring they do not burn (about 4 minutes). Move to a plate lined with a paper towel. Set to the side

5. Set pan to medium high heat. Add meatballs evenly to oil from peanuts. Leave meatballs undisturbed until meatballs have a nice golden color (about 7 minutes). Flip and cook other side for another 5 - 6 minutes until meatballs are fully cooked. Add red bell peppers and sauce to pan bringing sauce to a boil. Stir every so often until sauce thickens. Reduce heat to low adding peanuts and incorporate sauce well with meatballs, peppers and peanuts. Remove from heat

6. Garnish with green onion and serve over white rice

*NOTE: This is a large serving, I suggest using a very large pan or two separate pans. If using two separate pans, try to treat them the same (maintaining the same temperature at all times)