Skinny Slow Cooker Kung Pao Chicken Recipe

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⅓ cup cornstarch (or arrowroot powder)
¼ tsp salt
¼ tsp black pepper
1 lb 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
⅔ cup roasted cashews (or roasted peanuts)
1 red bell pepper, chopped into bite-sized pieces
1 medium zucchini, chopped into halves

Sauce (Feel free to double the sauce if you like more sauce)
½ cup low-sodium soy sauce
½ cup water
3 Tablespoons honey
2 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
2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)


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