Description
A delightful dish that balances flavor, spice, and comfort, perfect for weeknight meals or special occasions.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1/2 cup bell peppers, chopped
- 1/2 cup onion, chopped
- 1/2 cup peanuts
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a slow cooker, combine the diced chicken breast, chopped bell peppers, onion, peanuts, minced garlic, and minced ginger.
- In a separate bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes, then pour this over the chicken and vegetables in the slow cooker.
- Stir to combine evenly and season with salt and pepper to taste. Cover and cook on low for 4-6 hours.
- Serve the Kung Pao chicken over cooked rice and garnish with additional peanuts or sliced green onions if desired.
Notes
For added flavor, let the chicken marinate in the sauce for 30 minutes before cooking. You can substitute chicken breast with thighs for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 240-360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg