Spicy Kung Pao Chicken
Spicy Kung Pao Chickenfeatures tender marinated chicken, stir-fried vegetables, and crunchy peanuts,all tossed in a sweet and spicy sauce. This quick and flavorful dish is perfectfor anyone who loves a little heat and classic Chinese flavors.
Ingredients
For the Meatballs:
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1 large onion shredded or finely chopped
- 2 large eggs
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Sweet and Sour Sauce:
- 3 tablespoons rice vinegar
- ⅓ cup brown sugar packed
- 1 cup low-sodium chicken broth
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- ¼ cup pineapple juice from canned pineapple
- ½ teaspoon cornstarch
- 1 teaspoon salt
For the Main Dish:
- 1 tablespoon vegetable oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium green bell pepper cut into 1-inch pieces
- ½ cup pineapple chunks
Instructions
Prepare the Meatballs:
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the meatball ingredients: In a large bowl, combine the ground beef, breadcrumbs, shredded onion, eggs, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly combined.
- Form the meatballs: Roll the meat mixture into 1-inch balls and place them on the prepared baking sheet.
- Bake the meatballs: Bake the meatballs for 15-20 minutes, or until browned and cooked through. Remove them from the oven and set aside.
Prepare the Sweet and Sour Sauce:
- Make the sauce: In a small saucepan, whisk together the rice vinegar, brown sugar, chicken broth, ketchup, tomato paste, pineapple juice, cornstarch, and salt. Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside.
Stir-Fry the Vegetables:
- Cook the vegetables: In a large skillet or wok, heat the vegetable oil over medium heat. Add the diced onion and garlic, and cook for 2-3 minutes until fragrant. Add the red and green bell peppers, and stir-fry for another 3-4 minutes until the vegetables are slightly softened but still crisp.
- Add the pineapple: Stir in the pineapple chunks and cook for an additional 1-2 minutes.
Combine and Finish:
- Add the meatballs and sauce: Add the cooked meatballs to the skillet with the vegetables. Pour the sweet and sour sauce over the top and gently stir to coat the meatballs and vegetables evenly in the sauce. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
- Serve: Serve your Sweet and Sour Meatballs hot over steamed rice or noodles, garnished with fresh green onions or sesame seeds if desired.
Nutrition
Calories: 350kcal
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