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Skinny Slow Cooker Kung Pao Chicken
5 from 58 votes

Skinny Slow Cooker Kung Pao Chicken

Skinny Slow Cooker Kung Pao Chicken features bite-sized chicken pieces seasoned and browned before slow cooking with a sauce combining soy sauce, water, honey, hoisin, garlic, ginger, and chili flakes. Bell pepper, zucchini, roasted cashews, and dried red chili peppers are added near the end to complete the dish with a balance of savory, mildly sweet, and spicy flavors and a variety of textures.

Prep Time
15 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 25 mins
Servings: 6 people
Calories: 338 kcal
Course: Main Course, Dinner
Cuisine: Chinese, Japanese, Asian-American Fusion

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Cover and cook on LOW for 2-4 hours or on HIGH for 1-3 hours. (SEE NOTE)
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 338

% 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.