Kung Pao Chicken Meatballs

For the meatballs

• 1/3 cup panko breadcrumbs
• 1/3 cup half & half, milk, or heavy cream
• 1 lb. ground chicken
• 1 large egg, lightly whisked
• 1 Tbsp. olive oil
• 2 tsp. Chili garlic sauce

For the sauce

• 1/2 cup chicken broth or water
• 3 Tbsp. dark soy sauce*
• 3 Tbsp. granulated sugar
• 2 Tbsp. Chinese black vinegar*
• 1 1/2 Tbsp. light soy sauce*
• 1 Tbsp. Shaoxing wine*
• 1 tsp. toasted sesame oil
• 1 Tbsp. cornstarch

For the stir fry

• 2 Tbsp. canola oil
• 1 red bell pepper, diced into 3/4 inch dice
• 1 green bell pepper, diced into 3/4 inch dice
• 2 stalks celery, diced (optional)
• 2 tsp. ginger, minced
• 2 tsp. garlic, minced
• 8-10 arbol chiles/dried red chiles, cut into 3/4 inch pieces with most seeds discarded
• 5 green onions, cut into 1 inch pieces
• 1/2 cup peanuts
• sesame seeds for garnish (optional)
• 1 cup Cooked U.S.- grown jasmine rice