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5 from 30 votes

Skinny Slow Cooker Kung Pao Chicken

Skinny Slow Cooker Kung Pao Chicken is a delicious chicken coated in a sweet and spicy sauce with tender vegetables and crunchy cashews. Skip the takeout, this is so much healthier and better!
Prep Time15 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 25 minutes
Course: Dinner, Main Course
Cuisine: Asian American, Chinese, Japanese
Keyword: kung pao, kung pao chicken, skinny slow cooker kung pao chicken recipe, slow cooker kung pao
Servings: 6 people
Author: Alyssa Rivers

Equipment

  • Slow Cooker

Ingredients

Kung Pao Chicken

  • 1 ¼ pounds cubed boneless skinless chicken breasts pieces cut into bite-sized chunks
  • ⅛ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 large chopped red bell pepper
  • 1 medium chopped zucchini
  • ⅔ cup roasted cashews or roasted peanuts
  • **4-6 dried red chili peppers found in Asian supermarkets or the International section- see NOTE

Sauce

  • 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
  • ¼ teaspoon dried red pepper 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.

Video

Notes

Updated on January 2, 2019
Originally Posted on January 18, 2017 by Kelly Kwok from https://lifemadesweeter.com.
**If you can't find dried red chili peppers, leave out and add an additional 1/2 - 1 teaspoon red pepper chili flakes
**If your slow cooker runs hot, be sure to check on chicken earlier as it may cook faster than the suggested cooking times.
**FOR STOVETOP DIRECTIONS: Brown the chicken until cooked through (7-8 minutes). Then add vegetables and saute for about 3 minutes – or until tender. Add the sauce to the pan, turn to high heat and cook until the sauce bubbles and thickens up – about 1-2 minutes. Taste and adjust seasonings. Once everything is coated and heated through, serve hot with favorite sides.

Nutrition

Calories: 338kcal | Carbohydrates: 23g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1018mg | Potassium: 674mg | Fiber: 2g | Sugar: 13g | Vitamin A: 950IU | Vitamin C: 43mg | Calcium: 31mg | Iron: 2mg

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