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Slow cooker Kung Pao chicken
Ingredients
- 900 grams boneless, skinless chicken breast, cut into 2.5 centimeter cubes
- Salt and pepper
- 2 tablespoons oil
- 1/2 cup low sodium chicken broth
- 1/3 cup low sodium soy sauce
- 1/4 cup balsamic vinegar or Chinese black vinegar
- 1/4 cup sugar
- 2 tablespoons hoisin sauce
- 4-6 dried red chili peppers, split and seeds removed
- 1 orange bell pepper, sliced
- 1 small white onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 3 tablespoons cornstarch
- Toasted salted cashews, to top
- Green onion, thinly sliced to garnish
- Medium grain rice, such as Calrose, to serve
Directions
- Heat oil in a skillet over medium-high heat, season the chicken breast with salt and pepper and saute until browned on all sides, about four minutes. Add the chicken to the crock pot.
- Add in the chicken broth, soy sauce, vinegar, sugar, and hoisin sauce. Give the pot a light stir. Then, add in the chilis, bell pepper, onion, garlic, and ginger, and stir once more. Cover and cook on low heat for four hours.
- About 30 minutes before you’ve finished cooking (at the three hour and 30 minute mark), combine equal parts water and cornstarch (about two tablespoons of each) in a small bowl, whisking together until smooth. Add the slurry to the crock pot and mix well. Continue to cook for another 30 minutes, or until sauce has thickened.
- Serve the Kung Pao Chicken over rice with cashews on top and green onion to garnish.
