Slow Cooker Kung Pao Chicken Recipe
373 Calories & 30.3g Protein per portion | Serves 4
Coming in at 373 cals per portion this is the fakeaway dish you never knew you needed. I didn’t use dried chilis in this as I am always keen to make my recipes easy to buy for, but feel free to add 5-8 dried chillies in during the vegetable stage if desired/you have access to them!
Ingredients:
- Boneless Skinless Chicken Thighs chopped into chunks 600g
- Light Soy Sauce 75ml
- Hoisin sauce 2 tbsp
- Garlic minced 2 tbsp
- Ginger minced 2 tbsp
- 1 red bell pepper sliced
- 1 onion sliced
- Honey 2 tbsp
- 2 tbsp cornflour
- 100ml water
- 1 tbsp olive oil
- Coriander handful roughly chopped
- 2 Red chilli thinly sliced (if you like it extra spicy add in 1 more)
- 3 Spring onion thinly sliced 5
- 1 Pack Fresh Pak Choi
- 1-2 tbsp peanuts garnish
Method:
- In a large bowl, add your chicken and 1 tbsp of cornflour mixed together then fry until lightly golden in 1 tbsp olive oil on medium heat then set aside.
- To your slow cooker add your chicken, soy sauce, hoisin, ginger, garlic, honey season well and water put lid on and cook for 2 hour on high or 3-5 on low.
- 30 mins before serving add whisk 1 tbsp cornflower and 1 tbsp cold water together then add to your slow cooker, along with pak choi (dried chilis if desired), peanuts and cook for a further 20 mins.
- Once cooked, sprinkle over fresh red chilli, coriander, spring onions and crushed peanuts tuck in and enjoy.
