Slow Cooker Kung Pao Chicken | Min Yx Games Slow Cooker Kung Pao Chicken | Min Yx Games
Slow Cooker

Slow Cooker Kung Pao Chicken

Slow Cooker Kung Pao Chicken makes the perfect easy weeknight meal. Best of all, this popular takeout favorite is lightened up with low carb keto & paleo friendly options with the same classic sweet & spicy flavors as your local Chinese restaurant…

Ingredients   [ For 4 to 5 people ]    [  Preparation time : 18 minute  –  Cooking time : 4h35 minutes  ]

  • 1 tablespoon cornstarch use arrowroot powder or almond flour for paleo & keto
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 1 – 1 1/4 lbs boneless skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
  • 3-4 tablespoon olive oil or avocado 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 zucchini chopped into halves
  • Sesame seeds and chopped green onions for garnish (optional)

SAUCE

  • 1/3 cup low-sodium soy sauce use gluten-free tamari or coconut aminos if necessary
  • 1/2 cup water
  • 2 tablespoons honey use low carb sweetener for keto
  • 3 Tablespoons hoisin sauce use gluten-free hoisin sauce if necessary – leave out for keto
  • 3 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 1/4 – 1/2 teaspoon dried red pepper chili flakes
  • Cornstarch slurry
  • 2 tablespoons cornstarch use arrowroot powder for paleo
  • 3 tablespoons water

For meal prep

  • Cooked rice quinoa or noodles
  • Lunch containers.

Preparation Method

For Instant Pot Method:

  1. Turn Instant Pot to SAUTE (skip steps 1-2 and just cook on MANUAL or PRESSURE COOK (high) for 5 minutes if you are in a pinch or prefer.
  2. The chicken won’t have that crispy coating.)
  3. Allow pan to heat up for a few minutes then add oil.
  4. Cook chicken in batches (placing the browned chicken on a paper-towel-lined plate) about 3-4 minutes on each side, until lightly browned.
  5. Once all the chicken is browned, add back to the Instant Pot and pour sauce over top.
  6. Close and seal Instant Pot and set the valve to seal.
  7. Press MANUAL or PRESSURE COOK (high) and set for 3 minutes.
  8. Once the 3 minutes is up and the Instant Pot beeps, do a quick release after 5 minutes.
  9. Open the lid and transfer chicken to a large serving plate or bowl.
  10. Return inner pot back to the Instant Pot. Press the SAUTE button and add additional oil as needed.
  11. Toss in the zucchini, bell peppers, and dried red chili peppers. Cook for 2-3 minutes, until tender.
  12. Combine the cornstarch with water to make a slurry and stir into the Instant Pot.
  13. Allow the sauce to bubble and thicken up. Return chicken back to the pot along with the cashews and cook for another 1-2 minutes until everything is heated through.
  14. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

Enjoy it!!

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