Crockpot Kung Pao Chicken

🧂 Ingredients

• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1.5 pounds boneless skinless chicken breasts

  cut into 3 inch pieces
• 3 tablespoons olive oil
• 1 red bell pepper

  chopped
• 1 medium zucchini

  cut lengthwise then cut into ½ slices
• ½ cup soy sauce
• ¼ cup water or chicken stock
• 3 tablespoons honey
• 3 tablespoons hoisin sauce
• 1 tablespoon sriracha

  optional
• 3 cloves garlic

  minced
• 1 teaspoon ginger

  minced
• ¼- ½ teaspoon dried chili flakes
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

• 1 Cut chicken into 3 inch pieces and mix with salt and pepper.
• 2 Add olive oil to pan and brown chicken. Add browned chicken to crockpot. (This
  can be skipped if short on time)
• 3 In a separate bowl mix soy sauce, water, honey, hoisin, sriracha, garlic, ginger
  and chili flakes together and stir. Pour over chicken.
• 4 Cook on low for 3-5 hours or cook on high for 2-3 hours.
• 5 One hour before finished add bell pepper and zucchini to crockpot.
• 6 For a thicker sauce, prepare cornstarch slurry 30 minutes before serving. Mix 2
  tablespoons cornstarch with 2 tablespoons water until cornstarch is dissolved.
  Add to crockpot and turn on high.
• 7 Serve with chopped peanuts, sesame seeds and green onions.

Nutrition Info