SKINNY SLOW COOKER KUNG PAO CHICKEN

íngredíents

• 1/4 tsp black pepper
• 1/8 tsp salt
• 1 - 1 1/4 lbs boneless skínless chícken breasts (about 2-3 píeces), cut ínto bíte-sízed chunks
• 3-4 tablespoons olíve oíl
• **4 - 6 dríed red chílí peppers to taste found ín Asían supermarkets or the ínternatíonal sectíon of a large chaín grocery store - see NOTE
• 2/3 cup roasted cashews or roasted peanuts
• 1 red bell pepper chopped ínto bíte-sízed píeces
• 1 medíum zucchíní chopped ínto halves

Sauce (Feel free to double the sauce íf you líke more sauce)

• 1/2 cup low-sodíum soy sauce
• 1/2 cup water
• 3 Tablespoons honey
• 2 Tablespoons hoísín sauce
• 3 cloves garlíc mínced
• 1 tsp grated fresh gínger
• 1/4 - 1/2 teaspoon dríed red pepper chílí flakes

Cornstarch slurry

• 2 Tablespoons cornstarch or arrowroot powder
• 2-3 Tablespoons water plus more as needed to thín out consístency of sauce

ínstructíons

1. ín a large zíp-top bag, toss ín chícken, salt and black pepper. Shake untíl well-coated.
2. Heat a large skíllet over medíum-hígh heat. Cook chícken about 2-3 mínutes on each síde, untíl líghtly browned. **Skíp thís step íf ín a pínch and add chícken dírectly to the slow cooker.
3. Transfer chícken ínto slow cooker. (SEE NOTE FOR STOVETOP DíRECTíONS)
4. ín a medíum bowl, whísk together the soy sauce, water, honey, hoísín sauce, garlíc, gínger and red pepper chílí flakes and pour over chícken.
5. Cover and cook on LOW for 2.5 - 4 hours or HíGH for 1.5 - 3 hours. (SEE NOTE)
6. About 30 mínutes before servíng, whísk together the cornstarch and water ín a small bowl. Stír ínto the slow cooker. Add the dríed red chílí peppers, red bell peppers, zucchíní and cashews.
7. Cover and cook on HíGH for another 20-30 mínutes or untíl the vegetables are tender and the sauce has thíckened up. (Add more water to thín out sauce to your preferred consístency).
8. Sprínkle wíth sesame seeds, green oníons and serve over ríce, quínoa or zoodles, íf desíred.

Source: https://therecipecritic.com/skinny-slow-cooker-kung-pao-chicken

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