Slow Cooker Kung Pao Chicken

by Meghann

IMG_6744Chinese food used to be my “go to” if I ever ordered take-out. Sweet and sour chicken or shrimp fried rice is where it’s at. As I’ve gotten older (I’m so old, I know) I’ve started leaning toward spicier dishes like Kung Pao chicken. Anything with a good kick, really.

This recipe is great because it’s cheaper than take-out, tastes even better, and is BETTER for you because you actually know what’s in your food. And it yields enough leftovers to enjoy for a few days.

Ingredients:

  • 1/4 cup cornstarch
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 tbsp olive oil
  • 4-6 dried red chili peppers (to taste)
  • 2/3 cup roasted cashews or peanuts
  • 1 red bell pepper, chopped into bite size pieces
  • 1 zucchini, sliced
  • 1 onion, diced
  • 2 cups broccoli, cut into bite size pieces
  • sesame seeds, for garnish
  • green onions, for garnish
  • Sauce:
    • 1/2 cup low sodium soy sauce (or 1 part soy sauce, 1 part Bragg’s liquid aminos)
    • 1/2 cup water
    • 3-4 tbsp honey
    • 3-4 tbsp hoisin sauce
    • 1 tbsp sambal oelek chili paste
    • 3 garlic cloves, minced
    • 1 tsp ginger
    • dried red pepper flakes
  • Cornstarch mixture:
    • 2 tbsp cornstarch
    • 3 tbsp water

Directions:

  1. In a large ziploc bag, combine the chicken, cornstarch, salt and black pepper. Shake until well coated.
  2. Make the sauce in a medium sized bowl, whisking ingredients together for the sauce. Set aside.
  3. Heat oil in a large skillet over medium high heat. Cook chicken about 2-3 minutes each side, until lightly browned. Transfer chicken into the slow cooker and pour sauce on top.
  4. Cover and cook on low 2.5-4 hours or on high 1.5-3 hours.
  5. About 30 minutes before serving, whisk together cornstarch and water to make the cornstarch mixture. Stir into the slow cooker. Toss in the dried red chili peppers, chopped veggies, and nuts. Cover and cook on high another 20-30 minutes or until vegetables are tender and sauce has thickened up.
  6. Sprinkle with sesame seeds, green onions, and serve over rice, quinoa, or veggie noodles.
  7. Enjoy!

Yields 6-8 servings. 

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