Serve with rice 4- servings
In a glass jar, whisk together 1/3 cup cold water and the cornstarch. Add the soy sauce, rice vinegar, honey, chili paste, lime zest, and lime juice.
2. Add the chicken, ginger, garlic, and a pinch of pepper to a bowl. Mix until combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).
3. Heat a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Remove the meatballs from the skillet. To the skillet, add the shallots, peppers, and peanuts, cook another 2-3 minutes, until the peppers begin to char. Pour in the honey/soy sauce mix. Add back the meatballs. Bring the sauce to a boil over medium-high heat and cook until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the basil.