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Kung Pao Chicken

Delicious Kung Pao Chicken: A Cozy Weeknight Delight

This easy Kung Pao Chicken combines spice and comfort food, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Thighs You can substitute with chicken breasts for a leaner option.
For the Sauce
  • 1/2 cup Soy Sauce Use tamari for a gluten-free option.
  • 1/4 cup Hoisin Sauce Substitute with a mixture of soy sauce and sugar if in short supply.
  • 2 tablespoons Rice Vinegar
  • 1 teaspoon Crushed Red Pepper Flakes Add chili garlic sauce for extra spice if desired.
For the Crunch
  • 1/2 cup Peanuts Cashews can be used as a substitute.
For the Vegetables
  • 2 cups Bell Peppers You can also mix in snap peas or broccoli.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Crockpot Kung Pao Chicken
  1. Combine the ingredients by placing the chicken thighs in your slow cooker. Pour in the soy sauce, hoisin sauce, rice vinegar, and add the crushed red pepper flakes. Stir gently to coat the chicken evenly.
  2. Set your slow cooker to LOW and cook for 4 hours, making sure to not lift the lid during the first 2 hours to retain heat.
  3. Add the sliced bell peppers and peanuts in the last 30 minutes of cooking. Stir gently and close the lid to let them cook until tender.
  4. After 4 hours, check that the chicken is tender and shred it with a fork. Serve warm over rice or cauliflower rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Ensure the chicken is submerged in the sauce for maximum flavor absorption. You can customize the spice level with crushed red pepper flakes to suit your taste.

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