Kung Pao Chicken Meatballs

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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!

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Skip the takeout tonight and whip this up instead!

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To make, combine the panko breadcrumbs and the half and half in a small bowl and soak for 5-10 minutes. Then add the rest of the chicken meatball ingredients.

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Scoop and roll into ~2 Tbsp. sized balls and place on prepared baking sheet.

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Bake for 15 minutes.

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Meanwhile, whisk together all ingredients for the sauce until homogenous and set aside.

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Heat oil in a wok. Once hot, add in the bell peppers and celery. Cook for 1-2 minutes.

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Then add in the garlic, ginger, chiles, peanuts, and green onions. Stir for 30 seconds – 1 minute.

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Add the sauce and the cooked meatballs. Cook until the sauce coats the chicken and veggies and thickens ~3-5 minutes.

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Serve over U.S.-grown jasmine rice and enjoy with sesame seeds or more green onions on top.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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