Slow Cooker Skinny Kung Pao Chicken 🌶️

Ingredients:

• 1/4 tsp black pepper

• 1/8 tsp salt

• 1 .5 - 2 lbs boneless skinless chicken breasts, cut into bite-sized chunks

• 3 tablespoons olive oil

• 6 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store

• 2/3 cup roasted cashews or roasted peanuts

• 1 red bell pepper chopped into bite-sized pieces or strips

• 1 medium zucchini chopped into halves

Sauce part 1:

• 1/2 cup low-sodium soy sauce (the key here is low sodium)

• 1/2 cup water

• 2 Tablespoons honey

• 2 Tablespoons hoisin sauce

• 3 garlic cloves minced

• 1 tsp grated fresh ginger

• 1/4 - 1/2 teaspoon dried red pepper chili flakes

Sauce part 2 (to thicken the sauce a bit):

• 2 Tablespoons cornstarch

• 2-3 Tablespoons water (add 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.

3. Transfer chicken into slow cooker.

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. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours.

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.

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).

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