Skinny Slow Cooker Kung Pao Chicken Recipe
Skinny Slow Cooker Kung Pao Chicken is a healthier take on the classic Chinese dish featuring tender chicken chunks coated in a sweet and spicy sauce, combined with crisp vegetables and crunchy cashews. This easy slow cooker recipe eliminates the need for takeout while delivering deep, authentic flavors perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian American, Chinese, Japanese
- Diet: Low Fat
Ingredients
Kung Pao Chicken
- 1 ¼ pounds boneless skinless chicken breasts, cubed into bite-sized chunks
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- ⅔ cup roasted cashews or roasted peanuts
- 4–6 dried red chili peppers (found in Asian supermarkets or the International section)
Sauce
- ½ cup low-sodium soy sauce
- ½ cup water
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon dried red pepper chili flakes (adjust to taste)
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons water (for thickening slurry)
Instructions
- Season the Chicken: Place the cubed chicken breasts in a large ziplock bag and add salt and black pepper. Seal the bag and shake well to ensure the chicken is evenly coated with seasonings.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes until browned on all sides. Transfer the browned chicken into the slow cooker.
- Prepare the Sauce: In a medium bowl, whisk together low-sodium soy sauce, water, honey, hoisin sauce, minced garlic, grated ginger, and dried red pepper chili flakes until fully combined. Pour this sauce mixture over the chicken in the slow cooker.
- Slow Cook Initial Stage: Cover the slow cooker and cook on LOW for 2 to 4 hours, or on HIGH for 1 to 3 hours, allowing the chicken to become tender and absorb the sauce flavors. Check earlier if your slow cooker runs hot.
- Add Thickener and Vegetables: About 30 minutes before serving, whisk cornstarch and water in a small bowl to make a slurry. Stir the slurry into the slow cooker along with chopped red bell pepper, chopped zucchini, roasted cashews, and dried red chili peppers.
- Final Cooking Stage: Cover and cook on HIGH for another 20-30 minutes until the vegetables are tender and the sauce has thickened to your preference. Add a bit more water if you prefer a thinner sauce.
- Serve: Sprinkle with sesame seeds and chopped green onions. Serve hot over rice, quinoa, or noodles as desired for a complete meal.
Notes
- If unable to find dried red chili peppers, omit and add an additional ½ to 1 teaspoon red pepper chili flakes to the sauce instead.
- Slow cookers vary in heat levels; check the chicken earlier than the suggested time if your slow cooker runs hot to avoid overcooking.
- For stovetop preparation: Brown the chicken until cooked through (7-8 minutes), then sauté the vegetables for 3 minutes until tender. Add the sauce and cook on high heat until it bubbles and thickens (1-2 minutes). Adjust seasonings to taste and serve immediately.