Skinny Slow Cooker Kung Pao Chicken

Step 1

In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated.

Step 2

Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. **Skip this step if in a pinch and add chicken directly to the slow cooker.

Step 3

Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)

Step 4

In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.

Step 5

Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)

Step 6

About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.

Step 7

Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).

Step 8

Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.