Ingredients
1 lb. ground chicken
2 cloves garlic, minced
2 tsp. fresh ginger, minced
2 green onions, thinly sliced
3/4 c. panko bread crumbs
1 large egg, beaten
1 tbsp. low-sodium soy sauce
Kosher salt
Freshly ground Szechuan peppercorns
2 tbsp. vegetable oil
1/2 c. low-sodium chicken broth
1/4 c. low-sodium soy sauce
2 tbsp. chinese cooking wine or dry sherry
2 tbsp. rice vinegar
1 tbsp. hoisin sauce
1 tbsp. granulated sugar
1 tbsp. cornstarch
2 bell peppers, chopped
10 dried red chilis
4 green onions, cut into 1" pieces
2 tsp. freshly minced ginger
2 cloves garlic, minced
1 1/2 tsp. freshly ground Szechuan peppercorns
Roasted unsalted peanuts, for garnish
Cooked white rice, for serving
Preparation
Step 1In a medium bowl, combine ground chicken, garlic, ginger, green onions, and panko. Add egg and soy sauce and season with salt and few good cranks of pepper. Mix until well combined. Form into 16 equal sized meatballs. If mixture is too wet you can wet your hands lightly with water to help roll into balls. Step 2In a large skillet over medium heat, heat oil. Add meatballs and cook until golden on all sides and internal temperature reaches 165°, 18 to 20 minutes. Remove from skillet and place on a plate to keep warm. Step 3Meanwhile, in a small bowl, combine broth, soy sauce, cooking wine, vinegar, hoisin, and sugar. Add cornstarch and whisk until dissolved. Step 4Wipe out any bits from skillet that are too dark. Return skillet over medium heat and add more oil as needed. Add bell peppers and cook until soft, 5 minutes. Add dried chilis, green onions, ginger, garlic, and pepper. Cook until fragrant, 2 minutes more. Add sauce mixture and return meatballs to skillet. Toss to coat meatballs. Reduce heat to a simmer and simmer until sauce is thickened and meatballs are warmed through, 5 minutes. Step 5Top with peanuts and serve over rice.
Have you made these yet? Let us know how it went in the comments below!
