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Skinny Slow Cooker Kung Pao Chicken

Alyssa Rivers, The Recipe Critic
  • minutes
  • Serves 4

INGREDIENTS

3 tbsp

cornstarch (or arrowroot powder)

1/4 tsp

black pepper

1/8 tsp

salt

1

lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks

3 tbsp

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

2/3 cup

roasted cashews (or roasted peanuts)

1

red bell pepper, chopped into bite-sized pieces

1

medium zucchini, chopped into halves

1/2 cup

low-sodium soy sauce

1/2 cup

water

3 tbsp

honey

2 tbsp

hoisin sauce

3

garlic cloves, minced

1 tsp

grated fresh ginger

1 tsp

dried red pepper chili flakes

2 tbsp

cornstarch or arrowroot powder

2 tbsp

water (plus more as needed to thin out consistency of sauce)