Skinny Slow Cooker Kung Pao Chicken #healthy #lowcarb

I adore making my preferred Asian take out dishes at home since I can help them up without giving up on the flavor.

This recipe is significantly more beneficial than the Kung Pao Chicken you would regularly get when requesting out. As per My Wellness Buddy, it's around 434 calories for each serving. Additionally, it's extremely simple to prepare and has no different astonishing flavors we cherish. Sweet, flavorful with only a sufficient blazing kick that you can thoroughly tweak as per your taste.

There is no profound broiling required. Only a little oil to dark colored the chicken. In addition it has a liberal serving of delicate fresh veggies. I utilized red peppers and zucchini yet you can without much of a stretch swap in your top picks.

To make this Kung Pao Chicken, start by sautéing the chicken before including it into the moderate cooker. On the off chance that you are when there's no other option, you can skirt this progression however sautéing the chicken on the stove first has a major effect!

At that point join the sauce fixings together and hurl with the chicken. Cook on low for a couple of hours at that point include the veggies ideal close to the end for the ideal delicate and fresh surface. You can serve this over your most loved quinoa, rice or even zoodles for a lower carb alternative. Whichever way you pick, it's so a lot simpler and more advantageous than takeout!

Also try our recipe 15 Minute Keto Garlic Chicken with Broccoli and Spinach

This scrumptious Thin Moderate Cooker Kung Pao Chicken is covered in a sweet and fiery sauce with delicate vegetables and crunchy cashews.

Ingredients

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 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
2/3 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)
1/2 cup low-sodium soy sauce
1/2 cup water
3 Tablespoons honey
2 Tablespoons hoisin sauce
3 garlic cloves minced
1 tsp grated fresh ginger
1/4 - 1/2 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

In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated.
Heat a [url:2]large skillet[/url] 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 [url:3]slow cooker[/url].
Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)
In a [url:4]medium bowl[/url], whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)
About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.
Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).
Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.