Skinny Slow Cooker Kung Pao Chicken | The Recipe Critic

Name: Skinny Slow Cooker Kung Pao Chicken | The Recipe Critic
Ingredients: ¼ tsp black pepper; ⅛ tsp salt; 1 - 1¼ lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks; 3-4 tablespoons olive oil; **4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE; ⅔ cup roasted cashews (or roasted peanuts); 1 red bell pepper, chopped into bite-sized pieces; 1 medium zucchini, chopped into halves; ½ cup low-sodium soy sauce; ½ cup water; 3 Tablespoons honey; 2 Tablespoons hoisin sauce; 3 garlic cloves, minced; 1 tsp grated fresh ginger; ¼ - ½ teaspoon dried red pepper chili flakes; 2 Tablespoons cornstarch or arrowroot powder; 2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)

"Skinny Slow Cooker Kung Pao Chicken coated in a sweet & spicy sauce with tender vegetables & crunchy cashews. Skip the takeout, this is so much better!..."

INGREDIENTS

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¼ tsp black pepper

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⅛ tsp salt

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1 - 1¼ lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks

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3-4 tablespoons olive oil

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**4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE

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⅔ cup roasted cashews (or roasted peanuts)

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1 red bell pepper, chopped into bite-sized pieces

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1 medium zucchini, chopped into halves

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½ cup low-sodium soy sauce

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½ cup water

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3 Tablespoons honey

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2 Tablespoons hoisin sauce

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3 garlic cloves, minced

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1 tsp grated fresh ginger

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¼ - ½ teaspoon dried red pepper chili flakes

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2 Tablespoons cornstarch or arrowroot powder

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2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)

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