Crockpot Kung Pao Chicken
A flavorful and easy-to-make crokpot dish that's perfect for busy days, featuring tender chicken and a delicious sauce.
Ingredients
Main ingredients
- 2 lbs chicken breast, cut into bite-sized pieces
- 1 cup peanuts
- 2 cups mixed vegetables (bell peppers, broccoli, etc.) Fresh mixed vegetables are preferred for the best flavor and texture.
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red pepper flakes Adjust the spice level to your preference.
- cooked rice for serving Use as a base for serving.
Instructions
Preparation
- In a crockpot, combine the chicken, peanuts, mixed vegetables, garlic, and ginger.
- In a separate bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, sesame oil, and red pepper flakes.
- Pour the sauce over the chicken and vegetables in the crockpot.
Cooking
- Cover and cook on low for 4-6 hours or until the chicken is tender.
Serving
- Serve the Kung Pao Chicken over cooked rice.
- Optionally, sprinkle some extra peanuts or chopped green onions on top for added flavor and crunch.
Notes
If you have leftovers, store the Kung Pao Chicken in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat thoroughly before serving. For variations, try shrimp or tofu instead of chicken.