#BESTSELLER2 SKINNY SLOW COOKER KUNG PAO CHICKEN

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

Sauce (Feel free to double the sauce if you like more sauce)

• 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

Cornstarch slurry

• 2 Tablespoons cornstarch or arrowroot powder
• 2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)

INSTRUCTIONS

1. In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated.
2. Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. **Skip this step if in a pinch and add chicken directly to the slow cooker.
3. Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)
4. In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
6. 
   

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