Skinny Slow Cooker Kung Pao (Print Version)
# Ingredients:
→ Kung Pao Chicken
01 -
1 ¼ pounds cubed boneless skinless chicken breasts, cut into bite-sized chunks
02 -
⅛ teaspoon salt
03 -
¼ teaspoon black pepper
04 -
3 tablespoons olive oil
05 -
1 large red bell pepper, chopped
06 -
1 medium zucchini, chopped
07 -
⅔ cup roasted cashews or roasted peanuts
08 -
4-6 dried red chili peppers
→ Sauce
09 -
½ cup low-sodium soy sauce
10 -
½ cup water
11 -
3 tablespoons honey
12 -
2 tablespoons hoisin sauce
13 -
3 cloves garlic, minced
14 -
1 teaspoon grated fresh ginger
15 -
¼ teaspoon dried red pepper chili flakes, or more to taste
16 -
2 tablespoons cornstarch or arrowroot powder
17 -
2 tablespoons water (for cornstarch slurry)
# Instructions:
01 -
In a large ziplock bag, add cubed chicken, salt, and black pepper. Shake to coat the chicken evenly.
02 -
Heat a large skillet over medium-high heat. Add olive oil and the seasoned chicken. Cook for 5-7 minutes or until browned. Transfer chicken into the slow cooker.
03 -
In a medium bowl, whisk together soy sauce, water, honey, hoisin sauce, minced garlic, grated ginger, and red pepper chili flakes. Pour the sauce over the chicken in the slow cooker.
04 -
Cover and cook on LOW for 2-4 hours or on HIGH for 1-3 hours.
05 -
About 30 minutes before serving, whisk together cornstarch and water in a small bowl. Stir the mixture into the slow cooker.
06 -
Add chopped red bell pepper, zucchini, roasted cashews, and dried red chili peppers to the slow cooker. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce thickens. Add more water to thin the sauce, if preferred.
07 -
Sprinkle with sesame seeds and sliced green onions, and serve over rice, quinoa, or noodles if desired.
# Notes:
01 -
For a spicier dish, increase the amount of red pepper chili flakes or dried red chili peppers.