Kung Pao Chicken (Slow Cooker)
Kung Pao Chicken is a saucy and spicy stir fry dish with vegetables. It can be done on the stove top, but for added convenience, I like to put it together the day before, store it in my refrigerator, and put it in the slow cooker the next day for an easy dinner.
Servings: 6 cups
Calories: 100kcal
Equipment
- 4 to 6 quart slow cooker
- Cutting board and knife
- 4 cup measuring cup and whisk
Ingredients
Chicken and Veggies
- 1 each large chicken breast cubed
- Sea salt and black pepper
- ½ each red bell pepper bite size pieces
- ½ each green bell pepper bite size pieces
- 1 each small leek sliced, or ¼ yellow onion, diced
- 10 each button mushrooms quartered
- 2 cups broccoli florets fresh or frozen
- 1 each baby bok choy or 2 handfuls fresh spinach or shredded napa cabbage
Sauce:
- ½ cup soy sauce
- 1/3 cup water
- 1 tbsp sesame oil
- 2 tbsp mirin or brown rice vinegar
- 2 tbsp cornstarch
- 3 tbsp honey
- 1 tbsp fresh garlic minced
- 1 tbsp Sambal Oelek
- 2 tbsp fresh ginger minced
Garnish
- Roasted peanuts
- Roasted sesame seeds
- Sliced green onions or chives
Instructions
- For sauce, whisk together soy, water, oil, mirin, and cornstarch. Then add honey, garlic, sambal oelek, and ginger and set aside.
- Cube chicken breast and put it in the slow cooker. Sprinkle with salt and black pepper
- Add bell peppers, mushrooms, broccoli (if using fresh), bok choy (if using), and sauce.
- Turn on cooker to low and cook for 2 ½ hours, stirring once or twice. If using frozen broccoli or spinach or napa cabbage, stir in now. Cook for another ½ hour.
- Serve over rice or udon or hokkien noodles and garnish with peanuts, green onions (or chives), and sesame seeds.
- Enjoy!
Notes
You can replace the honey with brown sugar.
Nutrition
Serving: 1cup | Calories: 100kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1169mg | Potassium: 173mg | Fiber: 1g | Sugar: 11g | Vitamin A: 219IU | Vitamin C: 28mg | Calcium: 23mg | Iron: 1mg