Healthy Slow Cooker Kung Pao Chicken
Instead of rice, serve over quinoa, cauliflower fried rice or zoodles for an even healthier option.
- 1/3 Cup Cornstarch or Tapioca Starch (Plus 2 Tbsp)
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper
- 1 lb Bonless Skinless Chicken Breasts
- 1 Tbsp Avocado Oil
- 4 Red Chili Peppers
- 2/3 Cup Roasted Cashews
- 1 Red Bell Pepper
- 1 Zucchini
- 1/2 Cup Soy Sauce or Coconut Aminos
- 1/2 Cup Water (Plus 2-3 Tbsp)
- 3 Tbsp Pure Unfiltered Local Honey
- 2 Tbsp Hoisin Sauce
- 3 Cloves Garlic
- 1 tsp Grated Fresh Ginger
- 1/2 tsp Dried Red Pepper Chili Flakes
In a large zip-top bag, toss in chicken, cornstarch, salt and black pepper. Shake until well-coated. Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into slow cooker.
In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken. Cover and cook on LOW for 2.5 - 4 hours, or HIGH for 1.5 - 3 hours.
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.
Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.