SKINNY SLOW COOKER KUNG PAO CHICKEN
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 1 cup, chopped Carrots, raw 1 cup, chopped Onions, raw 1 bunch Broccoli, fresh 1 serving Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods 34g 1 cup, sliced Zucchini 4 tbsp Kikkoman Less Sodium Soy Sauce 3 tbsp Honey 2 tbsp Hoisin Sauce 3 clove Garlic 1 tsp Ginger Root .5 tsp Red chili pepper flakes (by AIREDALEMOM) 2 tbsp Argo Cornstarch
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.
Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)
5. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl.
6. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and any other veggies.
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).
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user HERBAL_TEA_LVR.
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.
Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)
5. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl.
6. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and any other veggies.
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).
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user HERBAL_TEA_LVR.
Nutritional Info Amount Per Serving
- Calories: 283.6
- Total Fat: 3.4 g
- Cholesterol: 55.1 mg
- Sodium: 818.5 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 7.4 g
- Protein: 27.4 g
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