Skinny Slow Cooker Kung Pao Chicken
A healthy and delicious mix of tender chicken, colorful vegetables, and crunchy nuts in a sweet and spicy sauce, all cooked effortlessly in a slow cooker.
Ingredients
For the Chicken
- 1.25 pounds cubed boneless skinless chicken breasts Cut into bite-sized chunks
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
For the Sauce
- ½ cup low-sodium soy sauce Use gluten-free soy sauce for gluten-free option
- ½ cup water
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 3 cloves minced garlic
- 1 teaspoon grated fresh ginger
- ¼ teaspoon dried red pepper chili flakes Adjust to taste
For the Vegetables and Nuts
- 1 large chopped red bell pepper
- 1 medium chopped zucchini
- ⅔ cup roasted cashews Or roasted peanuts
- 4-6 pieces dried red chili peppers Found in Asian supermarkets
For Thickening the Sauce
- 2 tablespoons cornstarch Or arrowroot powder
- 2 tablespoons water
Instructions
Preparation
- In a large ziplock bag, add the cubed chicken, salt, and black pepper. Shake well to coat the chicken pieces.
- Heat a large skillet over medium-high heat. Add the olive oil and the seasoned chicken. Cook for about 5-7 minutes until the chicken is browned. Transfer the chicken to the slow cooker.
Mixing Sauce
- In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, minced garlic, grated ginger, and dried red pepper chili flakes. Pour this sauce over the chicken in the slow cooker.
Cooking
- Cover and cook on LOW for 2-4 hours or on HIGH for 1-3 hours.
- About 30 minutes before serving, whisk together cornstarch and water in a small bowl. Stir this mixture into the slow cooker.
- Add the chopped red bell pepper, chopped zucchini, roasted cashews, and dried red chili peppers.
- Cover and cook on HIGH for another 20-30 minutes until the vegetables are tender and the sauce has thickened.
Serving
- Sprinkle with sesame seeds and green onions before serving. Serve over rice, quinoa, or noodles if desired.
Notes
Cut the chicken into equal-sized pieces for even cooking. Adjust the spice level by adding more or fewer red chili peppers according to your taste. For extra flavor, marinate the chicken in the sauce for a few hours before cooking. Feel free to add other vegetables, like asparagus or snap peas, to suit your preferences. You can also switch chicken for shrimp or tofu for a different protein option.