Kung Pao Chicken Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken meatballs with a bold kung pao sauce featuring soy, ginger, and sesame, served with rice and vegetables. A quick take on the classic stir-fry that's easier to execute.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound ground chicken
- 1/2 cup plain breadcrumbs
- 1 whole large egg
- 2 Tablespoons low sodium soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons chicken broth (low sodium)
- 2 Tablespoons light brown sugar
- 1 Tablespoon sesame oil
- 1 Tablespoon cornstarch (mixed with 1 tablespoon water)
- 1 Tablespoon chili garlic paste (more or less to taste)
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon sesame seeds (for topping)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1148mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 728mg
- Calcium
- 70mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.