Skinny Slow Cooker Kung Pao Chicken

By Stef -

I really liked this and give it a 7.5. I didn't bread the chicken before-hand, and just threw it into the crock pot with everything else. Also, I left the red chili peppers out of this, which (as Jared pointed out) means I can't call it Kung "Pao" Chicken, since it doesn't have any "pow" to it. This does still have red pepper flakes, though, so it does have just a bit of heat to it. The recipe came from therecipecritic.com.

Ingredients
  • ⅔ cup cornstarch or arrowroot powder
  • ¼ tsp black pepper
  • 1¼ lbs boneless, skinless chicken breasts (about 2 pieces), cut into bite-sized chunks
  • 1 tablespoon avocado oil or olive oil
  • **4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE I left these out
  • ⅔ cup roasted cashews (or roasted peanuts) I left these out simply because I don't like cashews 
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 medium zucchini, chopped into halves
Sauce
  • ½ cup low-sodium soy sauce
  • ⅓ cup water
  • 3 Tablespoons honey
  • 3 Tablespoons hoisin sauce
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • ¼ - ½ teaspoon dried red pepper chili flakes
Cornstarch slurry
  • 2 Tablespoons cornstarch or arrowroot powder
  • 3 Tablespoons water

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