Description
These Kung Pao Chicken Meatballs are a wholesome, nourishing twist on the classic Sichuan stir-fry. By shaping seasoned ground chicken into tender spheres, the meatballs perfectly absorb a tangy, savory glaze infused with aromatic ginger, garlic, and the unique numbing essence of Szechuan peppercorns. This simple, one-skillet dish offers a balanced interplay of sweet, salty, and spicy notes, making it a perfect, easy-to-prepare meal that brings comfort and intentionality to your weeknight dining table.
Ingredients
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, lightly beaten
1 Tbsp low-sodium soy sauce
Kosher salt to taste
Freshly ground Szechuan peppercorns to taste
2 Tbsp avocado oil
1/2 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tsp cornstarch
1 cup bell peppers, diced
1/4 cup roasted peanuts
Instructions
In a large bowl, combine ground chicken, garlic, ginger, green onions, panko, egg, soy sauce, salt, and peppercorns.
Form the mixture into small, uniform meatballs.
Heat avocado oil in a large skillet over medium-high heat.
Brown the meatballs on all sides until cooked through, then remove and set aside.
In the same skillet, sauté the bell peppers until crisp-tender.
Whisk together chicken broth, soy sauce, and cornstarch in a small bowl.
Pour the sauce into the skillet and bring to a simmer until thickened.
Return the meatballs to the skillet to coat in the glossy glaze.
Top with roasted peanuts before serving.
Notes
Serve over steamed jasmine rice or with a side of stir-fried greens for a complete meal. Use coconut aminos as a gluten-free substitute for soy sauce. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: approx 5 meatballs
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg