Skinny Slow Cooker Kung Pao Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 10 mins
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Total Time
3 hrs 25 mins
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Servings
6 people
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Calories
338 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese, Japanese, Asian-American Fusion
Skinny Slow Cooker Kung Pao Chicken
Description
This Kung Pao Chicken recipe starts by seasoning and browning chicken breast cubes to develop flavor, then moves to a slow cooker where a sauce made from low-sodium soy sauce, water, honey, hoisin sauce, minced garlic, grated ginger, and dried red chili flakes is poured over. The slow cooking process tenderizes the chicken and allows the sauce ingredients to meld. Near the end of cooking, fresh vegetables (red bell pepper and zucchini), roasted cashews, and whole dried red chili peppers are stirred in and cooked briefly to maintain their texture and provide contrast.
The dish balances savory umami, mild sweetness from honey, and moderate spiciness adjusted by the dried chili flakes and peppers. The addition of cashews adds a crunchy element against the tender chicken and vegetables. It is suitable for slow cooking but also includes stovetop instructions for those preferring faster preparation. The slow cook time varies between 1 to 4 hours depending on setting and desired tenderness.
Notes advise adjusting chili levels if dried red chili peppers are unavailable and monitoring cooking time closely with faster slow cookers. The sauce is thickened near the end with a cornstarch slurry for a glossy coating that clings to the ingredients. Serve this dish hot with preferred sides.
Ingredients
Kung Pao Chicken
- 1 ¼ pounds chicken breast cut into bite-sized chunks, boneless skinless, cubed pieces
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 1 large red bell pepper chopped
- 1 medium zucchini chopped
- ⅔ cup cashew or roasted peanuts, roasted
- dried red chili pepper found in Asian supermarkets or the International section- see NOTE, 4-6
Sauce
- ½ cup soy sauce low-sodium
- ½ cup water
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 3 cloves garlic minced
- 1 teaspoon ginger grated fresh
- ¼ teaspoon dried red chili flakes or more to taste
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons water
Instructions
- In a large ziplock bag, add 1 ¼ pounds cubed boneless skinless chicken breasts pieces, ⅛ teaspoon salt, and ¼ teaspoon black pepper. Shake to coat the chicken.
- Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and the seasoned chicken. Cook the chicken for about 5-7 minutes or until browned. Transfer chicken into the slow cooker.
- In a medium bowl, whisk together 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, and ¼ teaspoon dried red pepper chili flakes. Pour the sauce over the chicken in the slow cooker.
- Cover and cook on LOW for 2-4 hours or on HIGH for 1-3 hours. (SEE NOTE)
- About 30 minutes before serving, whisk together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir into the slow cooker. Add 1 large chopped red bell pepper, 1 medium chopped zucchini, ⅔ cup roasted cashews, and **4-6 dried red chili peppers.
- Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened. Add more water to thin out the sauce to your preferred consistency.
- Sprinkle with sesame seeds and green onions and serve over rice, quinoa, or noodles, if desired.
Notes
- If dried red chili peppers are unavailable, omit and increase red pepper chili flakes by 1/2 to 1 teaspoon.
- Monitor cooking times carefully if your slow cooker heats quickly; chicken may cook sooner than expected.
- For stovetop preparation, brown chicken fully, sauté vegetables briefly, then thicken sauce and combine before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 1018mg | 42% |
| Potassium | 674mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 43mg | 48% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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