SLOW COOKER KUNG PAO CHICKEN

SLOW COOKER KUNG PAO CHICKEN

INGREDIENTS

  • 3 boneless skinless chicken breasts, chopped into 1 inch pieces
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 2 teaspoon minced garlic
sauce
  • 4 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon red chile paste (like Sriracha – found near Asian section in more grocery stores)
  • 1 tablespoon vinegar
  • 2 tablespoons brown sugar
  • ⅓ cup water
  • 2 tablespoons corn starch + 2 tablespoons cold water
  • ⅓ cup peanuts (see note)
  • optional: cooked rice, green onions

INSTRUCTIONS

  1. Drizzle a large sauce pan with oil and saute chicken over medium heat for 2-3 minutes until browned
  2. Add chicken to a greased slow cooker. In a bowl whisk together sauce ingredients: garlic, soy sauce, chile paste, vinegar, brown sugar, and ⅓ cup water. Pour sauce into the slow cooker. Cook on high 3-4 hours or on low 5-6 hours.
  3. About 10-15 minutes before serving, drizzle a pan with oil and saute peppers, zucchini, and garlic for 2-3 minutes until veggies are tender. Add to slow cooker.
  4. Whisk together corn starch and cold water til dissolved. Add to slow cooker and stir. Allow to thicken for 5-10 minutes. Serve over rice and garnish with peanuts and green onions as desired.
NOTES
*Peanuts are optional. I like to add most of my peanuts at the same time I add the peppers and zucchini so that they can soften up a bit in the sauce, and then sprinkle some more on top when serving.

You Might Also Like:


Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest

Share This Post