Slow Cooker Kung Pao Chicken
This Slow Cooker Kung Pao Chicken offers a delightful combination of spicy, sweet, and savory flavors, incorporating juicy chicken, crunchy peanuts, and fresh vegetables like zucchini and red bell pepper. Cooked slowly to perfection, this dish is a comforting and satisfying meal that is both easy to prepare and healthy, making it a perfect choice for busy weeknights. The aromatic sauce, enriched with soy sauce, hoisin, garlic, and ginger, coats the tender chicken pieces, creating a restaurant-quality meal right in your own kitchen.
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
Calories: 305kcalCarbohydrates: 19gProtein: 13gFat: 19gSaturated Fat: 8gCholesterol: 40mgSodium: 605mgPotassium: 342mgFiber: 1gSugar: 12gVitamin A: 765IUVitamin C: 32.7mgCalcium: 35mgIron: 1.5mg
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