0 from 3 votes
Kung Pao Chicken Meatballs
My Kung Pao Chicken Meatballs are loaded with protein, veggies, peanuts, and a sweet, savory, and, and sour sauce served over U.S.- grown jasmine rice! Skip the takeout tonight and whip this up instead!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 477 kcal
Course:
Main Course
Cuisine:
Chinese-American Fussion
Ingredients
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
Instructions
Meatballs:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the panade: combine the panko breadcrumbs and the half and half in a small bowl and soak for 5-10 minutes. The panko should be moist throughout, add a splash more cream to get it all saturated. You can mash it all together after it soaks to make sure.
- Mix together the rest of the chicken meatball ingredients, along with the panko mixture, in a large bowl. Careful not to over mix.
- Scoop and roll into ~2 Tbsp. sized balls and place on prepared baking sheet. You’ll get about 15-18 meatballs. Bake for 15 minutes or until internal temperature of 165°F.
- Meanwhile, whisk together all ingredients for the sauce until homogenous and set aside.
Cup of Yum
Stir fry:
- Heat oil in a wok. Once hot, add in the bell peppers and celery (if using). Cook for 1-2 minutes.
- Then add in the garlic, ginger, chiles, peanuts, and green onions. Stir for 30 seconds - 1 minute.
- Add the sauce and the cooked meatballs. Cook until the sauce coats the chicken and veggies and thickens ~3-5 minutes.
- Serve over U.S.-grown jasmine rice and enjoy with sesame seeds or more green onions on top.
Notes
- Storage: Store in the fridge in an air-tight container and enjoy within 3-4 days.
- Dark soy sauce: It can be substituted with all purpose soy sauce - like Kikkoman.
- Light soy sauce: It can be substituted with all purpose soy sauce - like Kikkoman.
- Chinese Black Vinegar: Substitute with 1 1/2 tbsp of rice wine vinegar or a mild balsamic vinegar.
- Shaoxing Cooking Wine: this is the ingredient that really makes kung pao taste like kung pao, so I'd recommend trying to use it. If not possible, substitute with a dry sherry wine or mirin.
Nutrition Information
Serving
1serving
Calories
477kcal
(24%)
Carbohydrates
27g
(9%)
Protein
27g
(54%)
Fat
31g
(48%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
101mg
(34%)
Sodium
650mg
(27%)
Potassium
909mg
(26%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
1075IU
(22%)
Vitamin C
63mg
(70%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 477
% Daily Value*
| Serving | 1serving | |
| Calories | 477kcal | 24% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 101mg | 34% |
| Sodium | 650mg | 27% |
| Potassium | 909mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 63mg | 70% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.