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Export 18 ingredients for grocery delivery
Step 1
Combine panko breadcrumbs, milk, onion, salt, five spice powder, and black pepper in a large mixing bowl until even. Add chicken,. Use your hands to gently combine all of the ingredients. Form into meatballs that are about 1.5-inches in diameter (these should be fairly small; if the mixture sticks to your hands, wet your hands with a small amount of oil or water).
Step 2
Whisk together all of the sauce ingredients until smooth. (You may need to whisk a few extra times to get rid of any dried cornstarch lumps.) Set aside.
Step 3
Set a paper towel-lined plate near the stove.
Step 4
Heat a large saute pan or skillet over medium heat. Add cooking oil. When cooking oil is hot, add peanuts and saute just until fragrant and toasted, 1 to 2 minutes (keep a close eye on them - they can burn quickly if they get too hot).
Step 5
Use a slotted spoon to transfer the peanuts to the paper towel-lined plate. Leave the oil in the pan.
Step 6
Add meatballs to remaining oil in the pan, Let meatballs cook on one side until golden brown, then gently turn meatballs until evenly golden brown on all sides, 6 to 8 minutes total. (Note: If the pan starts to look dry or the meatballs start to stick at any point during cooking, add some extra oil.
Step 7
Add diced red bell peppers to meatballs. Pour sauce over top. Simmer sauce until it thickens slightly, turning meatballs to coat in sauce.
Step 8
Remove pan from heat and top meatballs with peanuts and green onions.
Step 9
Serve meatballs over rice.