Description
A flavorful and easy meal combining tender chicken, peanuts, and a delicious sauce, perfectly made in a crockpot.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1/2 cup peanuts
- 1 bell pepper, diced
- 1 carrot, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- Cooked rice, for serving
Instructions
- Begin by placing the chicken breasts in the bottom of your crockpot.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Pour this mixture over the chicken.
- Add the peanuts, bell pepper, carrot, onion, and garlic to the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Before serving, mix a tablespoon of cornstarch with a bit of water to create a slurry, then stir it into the crockpot to thicken the sauce.
- Serve the Kung Pao Chicken over cooked rice.
Notes
Garnish with chopped green onions or sesame seeds for added flavor. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Crockpot, Kung Pao Chicken, Easy Dinner, Asian Cuisine, Family Recipe