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Hey everybody and welcome to the video.
Today we are going to be making a new dish of mine, slow cooker kung pao chicken.
This is the best asian dish I’ve ever made at home that successfully replaces the traditional
higher calorie version you’d order at a carry out restaurant.
It’s absolutely going to be a staple for me, I hope you enjoy it as well.
Be sure to like the video if you do and subscribe if you’d like to see more recipe videos
in the future.
First up, we want to cut the chicken breast into bite-sized pieces and cook on the stovetop
medium high for about 2-3 minutes.
Pepper the chicken but no salt will be needed with the soy sauce we’ll be adding later.
Once the chicken is lightly browned, transfer it into the slow cooker.
Next, we’ll want to mix together the soy sauce, water, honey, hoisin sauce, red pepper
flakes, garlic, and ginger.
Once everything is combined pour the sauce over the chicken.
Cover the crockpot and cook on high for about 2 hours, or low for four hours.
Next, we’ll want to chop our zucchini and pepper into bite-sized pieces.
And 30 minutes before the chicken is done, we’ll add this to the slow cooker with our
cashews.
At this point we will also add a little bit of cornstarch to thicken our sauce.
This is optional but I think it made a huge difference in making it more like the carryout
style asian food I’m trying to replicate.
Cover once again for the remaining cook time.
Just like that, we are finished.
I decided to serve mine with brown rice, even taking that into account we are still under
500 calories per serving.
This is really a very delicious and easy dish, one I’ve been trying to replicate at home
for quite a while.
Be sure to give it a try and let me know what you think, I know I can’t wait to make it
again.
Until next time, I will talk to you all later.
Have a good one.