Skinny Slow Cooker Kung Pao Chicken
A quick and easy healthy version of Kung Pao Chicken for people on the go!
What You Need:
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 – 1 1/4 lbs boneless skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
- 3-4 tablespoons olive oil
- **4 – 6 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store – see NOTE
- 2/3 cup roasted cashews or roasted peanuts
- 1 red bell pepper chopped into bite-sized pieces
- 1 medium zucchini chopped into halves
Sauce (Feel free to double the sauce if you like more sauce)
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 Tablespoons honey
- 2 Tablespoons hoisin sauce
- 3 cloves garlic minced
- 1 tsp grated fresh ginger
- 1/4 – 1/2 teaspoon dried red pepper chili flakes
Cornstarch slurry
- 2 Tablespoons cornstarch or arrowroot powder
- 2-3 Tablespoons water plus more as needed to thin out consistency of sauce
Instructions:
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Transfer chicken into slow cooker and sprinkle with salt and pepper.
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In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
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Cover and cook on LOW for 2.5 – 4 hours or HIGH for 1.5 – 3 hours.
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About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.
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Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).
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Sprinkle with sesame seeds, green onions and serve over rice, quinoa or rice, if desired.
**If you can’t find dried red chili peppers, leave out and add an additional 1/2 – 1 teaspoon red pepper chili flakes
Enjoy!!
*Recipe Source: https://therecipecritic.com/skinny-slow-cooker-kung-pao-chicken/
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