Skinny Slow Cooker Kung Pao Chicken
Try this Skinny Slow Cooker Kung Pao Chicken recipe, or contribute your own.
Try this Skinny Slow Cooker Kung Pao Chicken recipe, or contribute your own.
- 1/3 cup water
- 3 tablespoons honey
- 3 garlic cloves minced
- 1/4 tsp black pepper
- 3 tablespoons water
- 3 tablespoons hoisin sauce
- 1 tsp grated fresh ginger
- 1 tablespoon avocado oil or olive oil
- 1/2 cup low-sodium soy sauce
- 2/3 cup cornstarch or arrowroot powder
- 1 1/4 lbs boneless skinless chicken breasts (about 2 pieces) cut into bite-sized chunks
- **4 - 6 dried red chili peppers (to taste) found i
- 2/3 cup roasted cashews (or roasted peanuts)
- 1 red bell pepper chopped into bite-sized pieces
- 1 medium zucchini chopped into halves
- 1/4 - 1/2 teaspoon dried red pepper chili flakes
- 2 tablespoons cornstarch or arrowroot powder
- Carbohydrate 16.038965004126 g
- Cholesterol 0.36 mg
- Fat 0.53986500002367 g
- Fiber 1.2645155925312 g
- Protein 3.81329843999792 g
- Saturated Fat 0.0825350000026037 g
- Serving Size 1 1 serving (253g)
- Sodium 1761.080688823 mg
- Sugar 14.7744494115948 g
- Trans Fat 0.0912875000066275 g
- Calories 80 calories
Step-by-step
- In a large zip-top bag, toss in chicken, cornstarch 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.
- 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.
- 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.
My Skinny Slow Cooker Kung Pao Chicken Adventure: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are often a blur of school pick-ups, homework battles, and the ever-present struggle to get dinner on the table before everyone collapses from exhaustion. That's why I've become a huge fan of slow cooker recipes – they're my secret weapon for transforming ordinary weeknights into surprisingly delicious and stress-free evenings.
This Skinny Slow Cooker Kung Pao Chicken recipe has quickly become a family favorite. It's a vibrant, flavorful dish that’s surprisingly easy to make, even on the busiest of days. The slow cooker does most of the work, allowing the chicken to become incredibly tender and the sauce to develop a rich, complex flavor that's simply irresistible. Forget takeout; this recipe delivers restaurant-quality Kung Pao chicken without the hefty price tag or unhealthy ingredients.
One of the things I love most about this recipe is its versatility. I can easily adjust the spice level to suit my family's preferences. Sometimes, I add a few extra chili flakes for a fiery kick, while other times I tone it down for the kids. The same goes for the vegetables; feel free to experiment with different combinations to suit your taste and what's on hand. I’ve been known to throw in some broccoli florets or sliced mushrooms – it all works beautifully!
The beauty of this dish lies not only in its taste but also in its health benefits. I use low-sodium soy sauce to control the sodium content, and I often swap out the cashews for peanuts for a slightly lower-fat option. It’s a surprisingly light and satisfying meal that doesn't leave me feeling weighed down or sluggish after dinner. And the best part? The cleanup is minimal! Simply wipe out the slow cooker and you're done. This is a serious win in my book.
Beyond the convenience and health aspects, this recipe is also a fantastic way to explore different cuisines. My family loves exploring different cultures through food, and this Skinny Kung Pao Chicken offers a delicious and accessible gateway to Chinese cuisine. It’s a fun and engaging way to introduce new flavors and ingredients to my kids, helping them develop a wider palate and appreciation for global flavors. It's a conversation starter at the dinner table and often inspires us to explore more Chinese dishes, from dumplings to noodles.
Tips and Variations:
- Spice it up: Add more chili flakes or use a spicier chili paste for an extra kick.
- Vegetable variations: Feel free to substitute other vegetables like broccoli, snow peas, or mushrooms.
- Nut variations: Swap the cashews for peanuts or almonds for a different texture and flavor.
- Make it ahead: This dish tastes even better the next day! It's perfect for meal prepping.
- Serving suggestions: Serve over rice, quinoa, noodles, or cauliflower rice for a complete meal.
This Skinny Slow Cooker Kung Pao Chicken isn't just a recipe; it's a testament to the power of simple, healthy cooking that doesn't sacrifice flavor or convenience. It's a recipe that allows me to nourish my family while still having time to enjoy the moments that truly matter. It's a weeknight winner, a family favorite, and a testament to the fact that delicious, healthy meals don't have to be complicated or time-consuming.
So, the next time you're looking for a quick, easy, and flavorful weeknight dinner, give this recipe a try. I guarantee you won't be disappointed. It’s a recipe that's earned its place in my weekly meal rotation, and I hope it becomes a staple in yours too. Happy cooking!
