Skinny Slow Cooker Kung Pao Chicken
The ultimate comfort food, Skinny Slow Cooker Kung Pao Chicken is a delightful combination of flavors that will satisfy your cravings. Easy to prepare, this dish is perfect for busy weeknights. With tender chicken and a rich sauce, it’s sure to be a hit at your dinner table!
Equipment
- Slow Cooker
Ingredients
- 1 ¼ pounds chicken breasts cubed boneless skinless pieces cut into bite-sized chunks
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 1 large red bell pepper chopped
- 1 medium zucchini chopped
- ⅔ cup cashews roasted or roasted peanuts
- 4-6 dried red chili peppers found in Asian supermarkets or the International section
- ½ cup low-sodium soy sauce
- ½ cup water
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ¼ teaspoon dried red pepper chili flakes or more to taste
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons water
Instructions
- Start by preparing a large ziplock bag. Add 1 ¼ pounds of cubed boneless skinless chicken breasts, ⅛ teaspoon of salt, and ¼ teaspoon of black pepper. Seal the bag and shake it well to coat the chicken evenly with the seasonings. This step ensures that every piece of meat is flavorful.
- Next, heat a large skillet over medium-high heat. Once hot, add 3 tablespoons of olive oil followed by the seasoned chicken. Sauté the chicken for about 5 to 7 minutes, or until it’s nicely browned on all sides. This process not only adds color but also enhances the flavor of the dish.
- Once browned, transfer the chicken into your slow cooker. You’ll want to ensure that you scrape any browned bits from the skillet into the slow cooker too, as they are packed with flavor.
- In a medium bowl, whisk together ½ cup of low-sodium soy sauce, ½ cup of water, 3 tablespoons of honey, 2 tablespoons of hoisin sauce, 3 cloves of minced garlic, 1 teaspoon of grated fresh ginger, and ¼ teaspoon of dried red pepper chili flakes. This sauce is the heart of the recipe, providing that signature Kung Pao flavor.
- Pour the sauce over the chicken in the slow cooker, making sure it's well coated. Cover the slow cooker and set it to either low for 2 to 4 hours or high for 1 to 3 hours. It’s always best to check for doneness; the chicken should be tender and cooked through.
- About 30 minutes before serving, combine 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl. This mixture will act as a thickener for the sauce. Stir it into the slow cooker to create a lovely sauce consistency.
- Now it’s time to add some color! Toss in 1 large chopped red bell pepper, 1 medium chopped zucchini, ⅔ cup of roasted cashews, and the 4-6 dried red chili peppers. Cover and cook on high for another 20 to 30 minutes, or until the vegetables are tender and the sauce has thickened beautifully.
- If you find the sauce too thick, feel free to add more water to reach your desired consistency. The sauce should be glossy and coat each piece of chicken and veggies nicely.
- For an extra touch, sprinkle some sesame seeds and chopped green onions before serving. Pair the Skinny Slow Cooker Kung Pao Chicken over rice, quinoa, or noodles for a complete meal that’s sure to impress.
Notes
- Tip 1: If you can't find dried red chili peppers, leave out and add an additional 1/2 - 1 teaspoon red pepper chili flakes.
- Tip 2: If your slow cooker runs hot, be sure to check on chicken earlier as it may cook faster than the suggested cooking times.
- Tip 3: FOR STOVETOP DIRECTIONS: Brown the chicken until cooked through (7-8 minutes). Then add vegetables and sauté for about 3 minutes – or until tender. Add the sauce to the pan, turn to high heat and cook until the sauce bubbles and thickens up – about 1-2 minutes. Taste and adjust seasonings. Once everything is coated and heated through, serve hot with favorite sides.