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Skinny Slow Cooker Kung Pao Chicken | The Recipe Critic
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
- 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
- 2 Tablespoons cornstarch or arrowroot powder
- 2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)
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