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The ingredients needed to prepare Crockpot Kung Pao Chicken:
- Use 2.5 lbs boneless, skinless chicken thighs
- Take 2 diced zucchini
- Provide 5 diced red bell peppers
- Get 1 cup diced mushrooms (optional)
- Prepare 1/4 cup shredded carrots (optional)
- Use 1-2 cans water chestnuts
- Get 2 tsp sesame seeds
- Use 1.5 cups whole cashews
- Take 2 tbl minced garlic
- Take 1/2 tsp red pepper flakes
- Take 1/2 tsp powdered ginger
- Use 3 tbl veg. oil
- Prepare 3 tbl water?
- Take 1 tbl baking soda
- Use 1 tsp sugar
- Take 2 tbl brown sugar
- Take 3 tbl corn starch
- Use 1 tbl white vinegar
- Take 1 cup low sodium soy sauce
- Take 3 tbl flour
- Prepare 2 cups rice (brown or white)
- You need to taste Salt and pepper
Steps to make Crockpot Kung Pao Chicken:
- Spray cooking spray in crockpot, add all ingredients except for flour and cashews. Stir, cover, and if you c an let marinate in crockpot an hour before turning on. Cook on low for 5 hours. Stir occasionally if you can
- One hour before done cooking remove approx 1-2 cups of the broth and make slurry with flour. Pour back into dish and stir. Cover and continue to cook on low for last hour so it can thicken.
- Start to cook rice this last hour (4 cups boiling water to 2 cups white rice)
- Salt and pepper to taste then add cashews and mix in. Enjoy!
Kung pao chicken exists both in the traditional Chinese repertoire and Americanized takeout menus alike. When we lived in Beijing, I was actually surprised to see how popular Kung Pao Chicken was among restaurant goers. At certain restaurants that featured family-style cooking, I'd often see kung. Slow Cooker Kung Pao Chicken Recipe. This crockpot Thai chicken curry is perfect for those Saturday's or Sunday's when you're feeling lazy and have absolutely zero desire to cook or even walk to the nearest restaurant.
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