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SKINNY SLOW COOKER KUNG PAO CHICKEN #dinner #cooker #chicken #easy #healthy

SKINNY SLOW COOKER KUNG PAO CHICKEN #dinner #cooker #chicken #easy #healthy

This flavorful Skinny Slow Cooker Kung Pao Chicken is covered in a sweet and zesty sauce with delicate vegetables and crunchy cashews. Avoid the takeout, this is so a lot more beneficial and better!

Hello folks! It's Kelly here from Life Made Sweeter! I'm back this month sharing this Skinny Slow Cooker Kung Pao Chicken!

I love making my preferred Asian take out dishes at home since I can help them up without relinquishing on the flavor.

This formula is significantly more beneficial than the Kung Pao Chicken you would commonly get when requesting out. As indicated by My Fitness Pal, it's around 434 calories for each serving. Besides, it's extremely simple to prepare and has no different astounding flavors we love.

SKINNY SLOW COOKER KUNG PAO CHICKEN #dinner #cooker #chicken #easy #healthy

Also try our recipe : Dump and Start Instant Pot Creamy Ziti #dinner #instant #creamy #healthylunch #easy

Ingredients :

  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 1 - 1 1/4 lbs boneless skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
  • 3-4 tablespoons 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
  • 2/3 cup roasted cashews or roasted peanuts
  • 1 red bell pepper chopped into bite-sized pieces
  • 1 medium zucchini chopped into halves

Instructions :

  1. In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated.
  2. Heat a [url:2]large skillet[/url] over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. **Skip this step if in a pinch and add chicken directly to the [url:3]slow cooker[/url].
  3. Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)
  4. In a [url:4]medium bowl[/url], whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
  5. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)
  6. 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.
  7. 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).
  8. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.


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