Step 1

In a large mixing bowl, combine ground chicken with breadcrumbs, soy sauce, Shaoxing wine, sesame oil, ginger, garlic powder, green onions, and black pepper. Mix well until evenly combined and set aside to marinate for at least 20 minutes.

Step 2

Take 2 spoonfuls of the ground chicken mixture at a time and roll into meatballs. Set aside on a plate.

Step 3

Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add meatballs and cook until browned on all sides, about 6-8 minutes. Stir the meatballs occasionally to brown evenly.Alternatively, you can bake the meatballs in a 400F preheated oven for 15 minutes until fully cooked through and the internal temperature reaches 165F as read on a meat thermometer. You can also deep fry the meatballs (5-7 minutes) or cook in an air fryer in batches at 350F for 12-14 minutes per batch.

Step 4

While cooking the meatballs, prepare the sauce in a small mixing bowl by combining soy sauce, chicken broth, sesame oil, brown sugar, vinegar, and cornstarch. Mix well until smooth.

Step 5

Stir in the sauce and bell peppers. Toss well and cook until the sauce simmers, about 1-2 minutes.

Step 6

Cover the lid and cook until the meatballs are fully cooked through, about 3-4 minutes. The internal temperature for the chicken should reach 165F as read on a meat thermometer.

Step 7

Garnish with green onions and sesame seeds and serve warm with a bowl of steamed rice.