kung pao chicken meatballs
Really tasty great as an appetizer.
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yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For kung pao chicken meatballs
- MEATBALLS
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1 lbground chicken
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2 stalkgreen onions white and green parts separated
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2 clovegarlic minced
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1 Tbspginger grated
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salt and pepper
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1 lgegg
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1/2 cbread crumbs
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1/4 cchopped peanuts (optional)
- KUNG PAO SAUCE
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3/4 csoy sauce
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4 Tbspeach chicken broth and rice vinegar
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1/4 cbrown sugar
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2 Tbspchili garlic sauce
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1 tspred pepper flakes
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1 Tbspcornstarch
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2 Tbspwater
How To Make kung pao chicken meatballs
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1Mix the ground chicken, white parts of green onions, garlic, ginger, egg, breadcrumbs, and salt and pepper. Roll into 20 meatballs. Place on a foil and greased lined baking sheet. Bake at 400 degrees about minutes.
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2While the meatballs are baking. Mix all the ingredients for the sauce except the cornstarch and water. Bring to a boil. Mix the cornstarch and water together and add to boiling sauce. Cook until thickened. reduce heat.
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3Remove the meatballs from the oven and place in sauce. Cook a couple to minutes to coat the balls well with sauce. Serve the meatballs garnished with the green parts of green onions and peanuts.
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