Description
This Skinny Slow Cooker Kung Pao Chicken recipe offers a healthier take on the classic Chinese favorite. Featuring tender chicken, vibrant vegetables, and a flavorful homemade sauce, all cooked effortlessly in a slow cooker. It’s perfect for busy days when you want a delicious, savory meal without the fuss.
Ingredients
Scale
Chicken and Vegetables
- 1 ¼ pounds boneless skinless chicken breast, cubed into bite-sized chunks
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- ⅔ cup roasted cashews or roasted peanuts
- 4–6 dried red chili peppers (found in Asian supermarkets or International section)
Sauce
- ½ cup low-sodium soy sauce
- ½ cup water
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon dried red pepper chili flakes (adjust to taste)
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Season Chicken: In a large ziplock bag, combine the cubed chicken breasts, salt, and black pepper. Seal the bag and shake well to evenly coat the chicken pieces with seasoning.
- Brown Chicken: Heat a large skillet over medium-high heat. Add olive oil and the seasoned chicken pieces. Cook, stirring occasionally, for 5 to 7 minutes until the chicken is browned on all sides. Transfer the browned chicken to the slow cooker.
- Prepare Sauce: In a medium bowl, whisk together soy sauce, water, honey, hoisin sauce, minced garlic, grated ginger, and dried red pepper chili flakes until well combined. Pour this sauce over the chicken in the slow cooker.
- Slow Cook Chicken: Cover the slow cooker and cook on LOW for 2 to 4 hours or on HIGH for 1 to 3 hours, until the chicken is tender and cooked through.
- Add Vegetables and Thicken Sauce: About 30 minutes before serving, create a slurry by whisking cornstarch with water. Stir this mixture into the slow cooker along with chopped red bell pepper, chopped zucchini, roasted cashews, and dried red chili peppers.
- Final Cook: Cover and cook on HIGH for an additional 20 to 30 minutes until vegetables are tender and the sauce has thickened to your liking. If the sauce is too thick, add a little water to reach desired consistency.
- Serve: Garnish with sesame seeds and chopped green onions if desired. Serve the Kung Pao Chicken over cooked rice, quinoa, or noodles for a complete meal.
Notes
- Dried red chili peppers add authentic heat and flavor; adjust quantity based on your spice tolerance.
- Cooking times in slow cooker may vary; check doneness of chicken and vegetables to avoid overcooking.
- Use low-sodium soy sauce to keep sodium levels moderate.
- You can substitute arrowroot powder for cornstarch for a gluten-free option.
- Adding vegetables late in cooking helps keep them crisp and vibrant.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
