SLOW COOKER KUNG PAO CHICKEN
Kung Pao Chicken – Slow Cooker – 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.
- Chicken Breast - Olive Oil - Roasted Cashews - Red Bell Pepper - Zucchini - Sesame Seeds - Soy Sauce - Honey - Hoisin Sauce - Garlic - Ginger - Rice
In a large bowl or zip-top bag, combine the chicken, cornstarch, salt, and pepper. Shake or stir until well-coated. In a medium bowl, whisk together all the ingredients for the sauce. Set aside.
Heat oil in a large skillet over medium-high heat. Cook chicken 2-3 minutes on each side. Transfer chicken to slow cooker and pour sauce over the top. Cook on LOW 2 1/2-4 hours or HIGH for 1 1/2 -3 hours.
About 30 minutes before serving, whisk together the cornstarch and water in a bowl and stir into the cooker. Toss in the veggies and cashews, stirring to combine. Cover and cook on HIGH for another 20-30 minutes.
Sprinkle with sesame seeds and chopped green onions. Serve over zoodles, cauliflower rice, quinoa, or your favorite rice.