Kung Pao Chicken Meatballs

0 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).
1 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.
2 Set a paper towel-lined plate near the stove. 
3 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). 
4 Use a slotted spoon to transfer the peanuts to the paper towel-lined plate. Leave the oil in the pan.
5 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.
6 Add diced red bell peppers to meatballs. Pour sauce over top. Simmer sauce until it thickens slightly, turning meatballs to coat in sauce.
7 Remove pan from heat and top meatballs with peanuts and green onions. 
8 Serve meatballs over rice.