Description
This Skinny Slow Cooker Kung Pao Chicken recipe offers a flavorful, healthier twist on the classic Chinese takeout favorite. Tender bite-sized chicken pieces are cooked low and slow with a savory and slightly sweet sauce made from soy, honey, hoisin, garlic, and ginger, then combined with crunchy cashews, red bell pepper, zucchini, and spicy dried chilies. Perfect for an easy, hands-off dinner served over rice, quinoa, or noodles.
Ingredients
Scale
Kung Pao Chicken
- 1 ¼ pounds boneless skinless chicken breasts, 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 (available 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
Instructions
- Season the chicken: Place the cubed chicken, salt, and black pepper in a large ziplock bag. Seal and shake to evenly coat the chicken pieces with seasoning.
- Brown the chicken: Heat a large skillet over medium-high heat. Add olive oil and the seasoned chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken pieces are nicely browned. Transfer the cooked chicken into the slow cooker.
- Make the sauce: In a medium bowl, whisk together soy sauce, water, honey, hoisin sauce, minced garlic, grated ginger, and red pepper chili flakes until well combined. Pour this mixture over the chicken in the slow cooker.
- Slow cook the chicken: Cover the slow cooker and cook on LOW for 2-4 hours or on HIGH for 1-3 hours, allowing flavors to meld and chicken to become tender.
- Prepare the thickening slurry and add vegetables: About 30 minutes before serving, whisk together cornstarch and water in a small bowl to create a slurry. Stir this into the slow cooker along with chopped red bell pepper, chopped zucchini, roasted cashews, and dried red chili peppers.
- Finish cooking: Cover again and cook on HIGH for another 20-30 minutes until vegetables are tender and the sauce has thickened. Add a splash of water if the sauce becomes too thick to reach desired consistency.
- Serve: Garnish with sesame seeds and green onions if desired. Serve the Kung Pao chicken hot over cooked rice, quinoa, or noodles.
Notes
- You can adjust the number of dried red chili peppers and red pepper flakes to control the spiciness of this dish.
- If you prefer a thicker sauce, add a bit more slurry; for thinner sauce, add more water as needed.
- Roasted peanuts can be substituted for cashews depending on your preference.
- This recipe can also be made on HIGH for shorter cooking times but is best cooked low and slow for deeper flavor.
- Ensure dried chilies are suitable for consumption as their heat levels can vary.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
