Thread: Slow Cooker Kung Pao Chicken

On the menu Slow Cooker Kung Pao Chicken


⅔ cup flour
¼ tsp black pepper
3 boneless, skinless chicken breasts (about 2 pieces), cut into bite-sized chunks
1 tablespoon avocado oil or sesame oil
2 red chili peppers (to taste)
⅔ cup roasted cashews (or roasted peanuts)
1 red bell pepper, chopped into bite-sized pieces
1 medium zucchini, chopped into halves

Sauce
½ dark soy sauce
⅓ cup water
¼ cup brown sugar
3 Tablespoons honey
3 Tablespoons hoisin sauce
3 garlic cloves, minced
1 tsp grated fresh ginger
¼ - ½ teaspoon dried red pepper chili flakes

Toss in chicken in a flour and black pepper and coat it evenly
Heat frying pan with a little oil on medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into slow cooker. - you can skip this step if you want your chicken to fall apart
In a medium bowl, whisk together the soy sauce,brown sugar , water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours.
About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add red chili peppers, red bell peppers, zucchini and cashews.
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).
Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.