Description
Skip the takeout and guilt! This Skinny Slow Cooker Kung Pao Chicken packs all the fiery flavor you crave but lets your crockpot do the work while keeping calories in check.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, diced into 1-inch pieces
- 1 green bell pepper, diced into 1-inch pieces
- ½ cup (75g) unsalted dry-roasted peanuts
- 4 green onions, sliced (white parts for cooking, green parts for garnish)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup (60ml) low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey (or substitute with 1½ tablespoons brown sugar)
- 1 tablespoon tomato paste
- 1 tablespoon hoisin sauce
- 2–3 teaspoons sriracha sauce (adjust according to spice preference)
- 1 teaspoon sesame oil
- 6–8 dried red chilies (optional, for authentic heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 cups (370g) cooked brown rice for serving
Instructions
- In a medium bowl, whisk together soy sauce, rice vinegar, honey, tomato paste, hoisin sauce, sriracha, and sesame oil until well combined.
- Lightly coat your slow cooker with cooking spray. Place chicken cubes in the bottom and sprinkle with garlic, ginger, white parts of green onions, and dried chilies if using.
- Pour the prepared sauce over the chicken, ensuring all pieces are well-coated. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours.
- When approximately 30-45 minutes of cooking time remains, add the diced bell peppers and stir gently.
- Whisk cornstarch with cold water until smooth, then stir this slurry into the slow cooker. Continue cooking for the remaining time until sauce thickens.
- Just before serving, stir in the roasted peanuts and garnish with the reserved green onion tops.
- Serve hot over brown rice for a complete, healthy meal.