#BESTSELLER2 SKINNY SLOW COOKER KUNG PAO CHICKEN

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

Sauce (Feel free to double the sauce if you like more sauce)
  • 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

Cornstarch slurry
  • 2 Tablespoons cornstarch or arrowroot powder
  • 2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)










INSTRUCTIONS
  1. In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated.
  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.
  3. Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)
  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.
  5. See / visit original recipe 👩~🍳 ---> SKINNY SLOW COOKER KUNG PAO CHICKEN..............

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