Who doesn’t love the idea of coming home to a warm, ready-to-eat dinner? Slow cookers are the unsung heroes of busy weekdays, transforming raw ingredients into mouthwatering meals while you’re out conquering the world—or at least trying to!
One dish that perfectly encapsulates the magic of this kitchen gadget is Kung Pao Chicken, a beloved Szechuan specialty known for its spicy and savory notes, balanced with a touch of sweetness.
The Culinary Magic of Kung Pao
Originally from the Szechuan province, Kung Pao Chicken is renowned for its vibrant blend of flavors, featuring the tingly heat of dried chili peppers and the rich, nutty crunch of peanuts. This dish is not just about tantalizing your taste buds but also offers a delightful textural dance between the tender pieces of chicken and the crisp vegetables.
Health in a Bowl
Slow cooking chicken at lower temperatures helps preserve its delicate nutrients, including essential vitamins and minerals, which are often lost when cooked at high heat. This method ensures that you get more of the goodness from the chicken, which is packed with high-quality protein, B vitamins, and trace minerals like selenium, vital for antioxidant defense and immune function.
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Moreover, the gentle cooking process enhances digestibility by breaking down proteins thoroughly and reducing anti-nutrients, making it easier for your body to absorb these nutrients. This can be particularly beneficial for maintaining gut health, as slow cooking helps preserve the natural fibers and nutrients in vegetables and legumes that accompany the chicken in dishes like Kung Pao.1
Pairing Options
- Crisp Pilsner Beer: Complements the spiciness with its light and refreshing taste, providing a subtle contrast.
- Sparkling Water with Lime: Offers a palate-cleansing effect, balancing the rich flavors with its bubbly and citrusy freshness.
- Chilled Ginger Tea: Mirrors the dish’s ginger notes, enhancing the meal’s spicy warmth with a non-alcoholic twist.
Slow Cooker Kung Pao Chicken
Ingredients
- 1 ½ pounds chicken thighs or breasts cubed
- 2 tablespoons vegetable oil for sautéing
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
- ⅓ cup rice wine vinegar
- ¼ cup brown sugar
- 2 tablespoons hoisin sauce
- 4 cloves garlic minced
- 1 teaspoon grated ginger
- 6-10 dried red chili peppers split and seeds removed
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 red bell pepper chopped
- 1 zucchini cut into 1-inch pieces
- ⅓ cup peanuts
- Chopped green onions for garnish
- rice for serving
Instructions
- Prep the Chicken: In a sauté pan, heat oil over medium-high heat. Season the chicken with salt and pepper, and brown all sides. Transfer to the slow cooker.
- Make the Sauce: Mix water, soy sauce, vinegar, sugar, hoisin sauce, garlic, and ginger in a bowl. Pour over the chicken in the slow cooker, add chili peppers, cover, and cook on low for 4 hours.
- Thicken the Sauce: Mix cornstarch and water until smooth. Add to the slow cooker in the last 10 minutes of cooking.
- Crisp the Veggies: Sauté red pepper and zucchini in oil until crisp-tender. Stir into the slow cooker along with peanuts.
- Serve: Garnish with green onions and serve over rice, if desired.
Nutrition
Source:
- https://www.hri.org.au/health/your-health/nutrition/how-to-keep-your-food-full-of-nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.