Description
This Skinny Slow Cooker Kung Pao Chicken is a healthier take on the popular Chinese dish, featuring tender chicken breast pieces, vibrant vegetables, and a flavor-packed sauce. Made easily in a slow cooker, this dish is perfect for a lighter and effortless weeknight main-course, while still providing the classic spicy, savory, and sweet Kung Pao flavors. Serve with rice, quinoa, or noodles for a balanced meal.
Ingredients
Units
Scale
For the Kung Pao Chicken
- 1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized chunks
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- 2/3 cup roasted cashews or roasted peanuts
- 4–6 dried red chili peppers (found in Asian supermarkets or the International section)
For the Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon dried red pepper chili flakes (or more to taste)
Thickening Slurry
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons water
Instructions
- Season the Chicken: In a large ziplock bag, add the chicken pieces, salt, and black pepper. Seal the bag and shake well to coat the chicken evenly with the seasonings.
- Brown the Chicken: Heat a large skillet over medium-high heat. Add olive oil and the seasoned chicken pieces. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned. Transfer the browned chicken to the slow cooker.
- Prepare the Sauce: In a medium bowl, whisk together low-sodium soy sauce, water, honey, hoisin sauce, minced garlic, grated ginger, and chili flakes until well combined.
- Add the Sauce: Pour the prepared sauce over the chicken in the slow cooker, ensuring all the chicken is coated well.
- Slow Cook: Cover the slow cooker and cook on LOW for 2-4 hours or on HIGH for 1-3 hours, depending on your slow cooker and desired tenderness. Check sooner if your slow cooker cooks quickly.
- Thicken the Sauce & Add Veggies: About 30 minutes before serving, whisk together cornstarch (or arrowroot powder) with water in a small bowl to make a slurry. Stir the slurry into the slow cooker. Add chopped red bell pepper, chopped zucchini, cashews or peanuts, and dried red chili peppers. Stir to combine.
- Finish Cooking: Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened. Add a little more water if a thinner sauce consistency is desired.
- Serve: Sprinkle the finished dish with sesame seeds and chopped green onions if desired. Serve hot over rice, quinoa, or noodles.
Notes
- If dried red chili peppers are unavailable, omit them and add an extra 1/2 to 1 teaspoon of red pepper chili flakes for heat.
- If your slow cooker tends to cook food quickly (runs hot), check the chicken for doneness earlier than the maximum suggested time to avoid overcooking.
- For stovetop directions: Brown chicken until cooked through (7-8 minutes), add vegetables and sauté 3 minutes until tender, then add the sauce and cook on high heat until thickened (1-2 minutes).
- Garnish with green onions or sesame seeds for extra flavor and color.
- Serve with rice, noodles, or quinoa to make it a complete meal.
- Recipe updated on January 2, 2019, originally posted by Kelly Kwok from https://lifemadesweeter.com.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 338 kcal
- Sugar: 13 g
- Sodium: 1018 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.01 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 61 mg
