SKINNY SLOW COOKER KUNG PAO CHICKEN


          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)
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