Kung Pao Inspired Chicken Meatballs (Edit recipe)

151 recipes
|
28 followers

This recipe is a fun take on a takeout dish with better-for-you ingredients. It can be made in under 30 minutes and is packed with spice and flavor. Using the air fry to cook the meatballs gives them more color and cooks them a little quicker. If you do not have an air fryer, I have also included instructions for the oven.

save

View original recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

Meatballs

1.5 lb Ground Chicken
2 Tbsp Almond Butter, creamy
1 Tbsp Coconut Aminos
1 Tbsp Rice Vinegar

Stir Fry

0.5 cup Coconut Aminos
1 Tbsp Rice Vinegar
2 Tbsp Coconut Sugar
1 Tbsp Tapioca Starch
0.5 cup Water
2 Tbsp Avocado Oil
1 whole Yellow Onion, large dice
1 whole Bell Pepper, large dice
4 cloves Garlic, minced
8 whole Dried Red Chili
3 whole Green Onion (Scallion), cut into 1/2 inch pieces

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, add the ground chicken, almond butter, 1 tablespoon of coconut aminos, and 1 tablespoon of rice wine vinegar. Mix everything thoroughly.
Use a spring-loaded cookie scoop to form balls with the chicken mixture.
To bake the meatballs in the oven, preheat the oven to 400 degrees. Place the meatballs on a parchment-lined sheet pan and bake for 14-17 minutes.
To bake the meatballs in an air fryer, place the meatballs in the basket and cook at 400 degrees for 7-10 minutes.
While the meatballs cook, make the sauce and vegetables. In a large sauté pan on medium heat, add the avocado oil, garlic, onion, and bell pepper. Sauté for about 5 minutes, stirring occasionally to keep from burning.
Add the dried red chilies and green onions and continue cooking for 2 minutes.
Add ½ cup coconut aminos, 1 tablespoon rice vinegar, and 2 tablespoons coconut sugar to the pan and mix thoroughly. Bring to a simmer.
In a small bowl, whisk the tapioca flour and water. Slowly add to the pan while stirring continuously. The sauce will thicken up.
Remove the pan from the heat and add the cooked meatballs and green onions.
Serve with cauliflower rice or your favorite rice.

Notes

Using 8 dried red chilies makes these meatballs pretty spicy, so reduce the number of chilies to 4 or 6 if you do not like a lot of heat.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	140
Fat:	8 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	782 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.