Slow Cooker Kung Pao Chicken
3 hrs 15 min to 6 hrs 15 min4 servings
Tender chicken in a sweet-spicy soy sauce with sautéed peppers, zucchini, and peanuts, thickened and served over rice.
| prepGrease slow cooker | ||||||
| 3 boneless skinless chicken breasts, chopped into 1 inch pieces | Brown chicken in skillet, 2–3 min | Transfer to slow cooker, add sauce | Cook on high 3–4 hrs or low 5–6 hrs | Add vegetables & slurry to slow cooker | Thicken, 5–10 min | Serve over rice, garnish with peanuts & green onions |
| 2 teaspoons minced garlic (for sauce) | ||||||
| 60 ml soy sauce | ||||||
| 2 teaspoons chili paste | ||||||
| 15 ml vinegar | ||||||
| 30 g brown sugar | ||||||
| 80 ml water | ||||||
| 2 teaspoons sriracha (or ½ teaspoon crushed red pepper flakes) | ||||||
| 15 g corn starch | Whisk cornstarch & cold water | |||||
| 30 ml cold water | ||||||
| 1 red bell pepper, chopped | Sauté peppers, zucchini & garlic, 2–3 min | |||||
| 1 zucchini, chopped | ||||||
| 2 teaspoons minced garlic (for vegetables) | ||||||
| 80 g peanuts | ||||||
| cooked rice, green onions (optional, for serving) | ||||||
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