Slow Cooker Kung Pao Chicken
This slow cooker kung pao chicken is a delightful blend of protein-rich chicken and vibrant vegetables, creating an easy kung pao chicken that is both healthy and satisfying. With a savory-sweet sauce and a hint of spice, this healthy kung pao chicken recipe is perfect for busy weeknights. Experience the best kung pao chicken slow cooker style in your own home!
Ingredients
- 1 ¼ pounds cubed boneless skinless chicken breasts, cut into bite-sized chunks
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 1 large chopped red bell pepper
- 1 medium chopped zucchini
- ⅔ cup roasted cashews or roasted peanuts
- 4-6 dried red chili peppers (optional) found in Asian supermarkets
- ½ cup low-sodium soy sauce
- 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 (or more to taste)
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons water
Instructions
- In a large ziplock bag, combine chicken pieces, salt, and pepper. Shake to coat evenly.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 5-7 minutes until golden brown.
- Transfer the browned chicken into your slow cooker.
- In a bowl, whisk together soy sauce, water, honey, hoisin sauce, garlic, ginger, and red pepper flakes. Pour over chicken.
- Cover and cook on LOW for 2-4 hours or on HIGH for 1-3 hours. Check for doneness earlier if your slow cooker runs hot.
- Thirty minutes before serving, whisk together cornstarch and water in a small bowl. Stir this slurry into the slow cooker.
- Add red bell pepper, zucchini, cashews, and dried chili peppers. Cook on HIGH for another 20-30 minutes until veggies are tender and sauce has thickened.
- Garnish with sesame seeds and chopped green onions. Serve over rice, quinoa, or noodles.