Sweet and Spicy Kung Pao Chicken {Slow Cooker}
This recipe packs some heat and spice from the chile peppers and crushed red pepper flakes. Feel free to tone it down by reducing the amount of chile pepper added. Or, if you like it on the spicy side, go ahead and add more! This chicken is great served over steamed white or brown rice or cooked quinoa.
Servings: 4 -6 servings
Calories: 278kcal
Ingredients
- 1½ –2 pounds 680 g to about 1 kg boneless skinless chicken breasts
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground
- black pepper
- 4 –6 whole dried red chile peppers or add an additional teaspoon crushed red pepper flakes
- ⅔ cup 90 g roasted
- unsalted cashews
- 1 medium red bell pepper seeded and diced
- 1 medium zucchini diced
- 3 tablespoons 45 ml cold water
- 2 tablespoons 18 g cornstarch
- FOR THE SAUCE:
- ½ cup 120 ml low-sodium soy sauce
- ½ cup 120 ml water
- ¼ cup 125 g hoisin sauce
- ¼ cup 85 g honey
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger
- ¼ teaspoon crushed red pepper flakes
Instructions
- 1. Add the chicken to the slow cooker and season with salt and pepper.
- 2. In a medium mixing bowl, mix together all the ingredients for the sauce. Pour the sauce over the chicken in the slow cooker.
- 3. Cover the slow cooker. Cook on LOW for 3 hours.
- 4. Add chile peppers (if desired), cashews, bell peppers, and zucchini.
- 5. In a small bowl, mix together the cold water and cornstarch to create a slurry to thicken the sauce.
- 6. Pour the cornstarch slurry in the slow cooker and stir everything to combine.
- 7. Cover the slow cooker. Cook for an additional 30 minutes to 1 hour, or until the vegetables are tender and the sauce has thickened
Nutrition
Serving: 1 | Calories: 278kcal | Carbohydrates: 54g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 1075mg | Fiber: 7g | Sugar: 34g