How to make Skinny Kung Pao Chicken
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- In a large zip-top bag, toss in chicken, cornstarch, salt and black pepper. Shake until well-coated.
- Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)
- In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
- Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)
- About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.
- Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).
- Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
- NOTES
- **If you can't find dried red chili peppers, leave out and add an additional ½ - 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.
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