Crockpot Kung Pao Chicken

Crockpot Kung Pao Chicken

Best Chinese recipe I've created thus far! Love that it can be done in a crockpot too.

Ingredients

• - 2.5 lbs boneless, skinless chicken thighs
• - 2 diced zucchini
• - 5 diced red bell peppers
• - 1 cup diced mushrooms (optional)
• - 1/4 cup shredded carrots (optional)
• - 1-2 cans water chestnuts
• - 2 tsp sesame seeds
• - 1.5 cups whole cashews
• - 2 tbsp minced garlic
• - 1/2 tsp red pepper flakes
• - 1/2 tsp powdered ginger
• - 3 tbsp veg. oil
• - 3 tbsp water
• - 1 tbsp baking soda
• - 1 tsp sugar
• - 2 tbsp brown sugar
• - 3 tbsp cornstarch
• - 1 tbsp white vinegar- 1 cup low sodium soy sauce
• - 3 tbsp flour
• - 2 cups rice (brown or white)
• - to taste Salt and pepper

Directions

1. Spray cooking spray in a crockpot, add all ingredients except for flour and cashews. Stir, cover, and cook on low for 5 hours. Stir occasionally if you can
2. One hour before done cooking remove approx 1-2 cups of the broth and make a slurry with flour. Pour back into dish and stir. Cover and continue to cook on low for last hour so it can thicken.
3. Start to cook rice this last hour (4 cups boiling water to 2 cups white rice)
4. Salt and pepper to taste then add cashews and mix in. Enjoy!

Crockpot Kung Pao Chicken