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cooked chicken breast pieces with chunky zucchini and red bell pepper, a few peanuts and a thin reddish-brown sauce over brown rice in one plain bowl, with no whole dried chiles, sesame seeds or garnish
Melissa Hart

Crockpot Kung Pao Chicken

Kung pao needs a sharper vinegar-and-chile edge than a mild cashew chicken sauce. Dried red chiles season the cooking liquid, while zucchini, bell pepper and peanuts arrive late for a less uniform texture. This is a slow-cooker adaptation, so expect tender sauced chicken rather than the seared surface of a hot wok. Keep the peanuts measured and let the vegetables take up the rest of the bowl. Estimated calories: about 450 per serving, including everything listed.
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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1/3 cup low-sodium chicken broth
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp tomato paste
  • 2 tsp honey
  • 2 garlic cloves minced
  • 1 tbsp finely grated fresh ginger
  • 3 small dried red chiles left whole
  • 1 medium zucchini cut into 3/4-inch chunks
  • 1 red bell pepper cut into 3/4-inch pieces
  • 1/4 cup unsalted roasted peanuts
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 3/4 cup dry brown rice
  • 1 1/2 cups water for rice

Method
 

  1. Mix broth, soy sauce, vinegar, tomato paste, honey, garlic, ginger and dried chiles in a 4-quart slow cooker. Add chicken breasts.
  2. Cover and cook on high for 2 1/2 to 3 hours until the chicken reaches 165°F.
  3. Cook rice during the final hour: bring rice and 1 1/2 cups water to a boil in a covered saucepan, reduce to low and cook for 40 to 45 minutes, then rest covered for 10 minutes.
  4. Lift chicken onto a plate. Stir cornstarch mixed with 2 tablespoons cold water into the cooker and add zucchini and bell pepper. Cover and cook on high for 15 minutes until vegetables are tender and sauce coats a spoon.
  5. Cut chicken into bite-size pieces and return it to the sauce. Remove the whole dried chiles and stir in peanuts.
  6. Divide rice and chicken mixture among 4 bowls.