Kung Pao Chicken – Slow Cooker + Instant Pot – the perfect easy weeknight meal to curb that takeout craving. Best of all, this popular favorite can be made in the crock-pot or your Instant Pot pressure cooker. Lightened up with the same classic sweet & spicy flavors as your local Chinese restaurant. Plus recipe video.
Kung Pao Chicken is a popular favorite in Chinese takeout restaurants in North America. But did you also know it’s also a classic Szechuan dish that everyone loves in China? My husband is a huge fan of anything spicy so it’s one of the dishes he gets whenever he orders takeout along with General Tso’s, Cashew Chicken and Skinny Beef and Broccoli.
It’s got so many flavors going on: tangy, sweet, and salty with just enough of a fiery kick. The best part about making kung pao chicken at home is that you can totally customize the level of heat.
To get that infamous restaurant texture, you simple pan-fry the chicken in some cornstarch until brown to seal in the juices. There’s no messy splatter involved from deep frying, and you still get that amazing flavor!
HOW DO YOU MAKE SLOW COOKER KUNG PAO CHICKEN?
- You’re going to start by coating the chicken in some cornstarch and lightly browning it in a skillet before adding it into the slow cooker. It’s an extra step that you can totally skip if you’re in a pinch — but it definitely makes a HUGE difference in texture!
- Then you just combine the sauce ingredients together and toss with the chicken.
- Cook on low for about 2-3 hours then add the veggies right near the end for the perfect tender & crisp texture.
- For the vegetables, I used red peppers and zucchini but you can easily swap in your favorites.
- Serve it over some zoodles or cauliflower rice for a lower carb and paleo friendly option.
- For those times you want a special treat, serve it with a side of quinoa or your favorite rice or noodles instead.
Are there any substitutions to make this Kung Pao Chicken for Low Carb Keto, Paleo or those with Allergies?
Cornstarch – swap with arrowroot powder for a Paleo OR xantham gum for low carb / keto
Oil – use coconut, ghee or avocado oil for a Paleo or / keto
CAN I SKIP BROWNING THE CHICKEN?
Yes! You can certainly skip the extra step of browning the chicken and add directly into the crock-pot. Browning helps to seal in the juices and gives the chicken that crispy texture.
Meal Prep Tips for Slow Cooker Kung Pao Chicken:
This Kung Pao Chicken would be delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- Serve with your favorite side – Jasmine rice, brown rice, quinoa, cauliflower rice or spiralized vegetables or zoodles
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.
- Make lunch the day before and store in an air-tight container – These –> lunch containers are the ones I use
- 1 Tablespoon cornstarch use arrowroot powder or almond flour for paleo & keto
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 - 1-1/4 lbs boneless skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
- 3-4 Tablespoons olive oil or avocado oil
- 4-6 dried red chili peppers to taste; found in Asian supermarkets or the International section of a large chain grocery store
- 2/3 cup roasted cashews or roasted peanuts
- 1 red bell pepper chopped into bite-sized pieces
- 1 zucchini chopped into halves
- Sesame seeds and chopped green onions for garnish (optional)
- 1/3 cup low-sodium soy sauce use gluten free tamari or coconut aminos if necessary
- 1/2 cup water
- 2 Tablespoons honey use low carb sweetener for keto
- 3 Tablespoons hoisin sauce use gluten free hoisin sauce if necessary - leave out for keto
- 3 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1/4 - 1/2 teaspoon dried red pepper chili flakes
- 2 Tablespoons cornstarch use arrowroot powder for paleo
- 3 Tablespoons water
- Cooked rice quinoa or noodles
- Lunch containers
- In a large bowl or zip-top bag, combine the chicken, cornstarch, salt, and black pepper. Shake until well-coated.
- Make the sauce: In a medium bowl, whisk together all the ingredients for the sauce, set aside.
Heat oil in a large skillet over medium-high heat. (You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. The chicken will not have that crispy coating) Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker and pour sauce over top.
- Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTES)
About 30 minutes before serving, whisk together the cornstarch and water in a small bowl and stir into the slow cooker. Toss in the dried red chili peppers, red bell peppers, zucchini, and cashews, stirring to combine. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (if your slow cooker is not hot enough to thicken the sauce - pour sauce into a pot and heat on the stovetop on high to thicken the sauce or you can just skip the cornstarch slurry instead)
- Sprinkle with sesame seeds, green onions and serve over zoodles, cauliflower rice, quinoa or your favorite rice.
- Turn Instant Pot to SAUTE (skip steps 1-2 and just cook on MANUAL or PRESSURE COOK (high) for 5 minutes if you are in a pinch or prefer. The chicken won't have that crispy coating.)
- Allow pan to heat up for a few minutes then add oil. Cook chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add back to the Instant Pot and pour sauce over top.
- Close and seal Instant Pot and set the valve to sealing.
- Press MANUAL or PRESSURE COOK (high) and set for 3 minutes. Once the 3 minutes is up and the Instant Pot beeps, do a quick release after 5 minutes. Open the lid and transfer chicken to a large serving plate or bowl.
Return inner pot back to the Instant Pot. Press the SAUTE button and add additional oil as needed. Toss in the zucchini, bell peppers, and dried red chili peppers. Cook for 2-3 minutes, until tender. Combine the cornstarch with water to make a slurry and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Return chicken back to the pot along with the cashews and cook for another 1-2 minutes until everything is heated through.
- Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
- Cook rice or your favorite side and divide evenly into lunch containers. Add cooked chicken and vegetables, cover and store in fridge for up to 4 days.
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