Kung Pao Chicken
Ingredients :
1/8 tsp salt
1/4 tsp black pepper
3-4 tablespoon olive oil or avocado oil
2/3 cup roasted cashews or roasted peanuts
1 zucchini chopped into halves
Sesame seeds and chopped green onions for garnish (optional)
1 red bell pepper chopped into bite-sized pieces
1 tablespoon cornstarch use arrowroot powder or almond flour for paleo & keto
1 - 1 1/4 lbs boneless skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
**4 - 6 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store - see NOTE)
SAUCE: (If you like this dish saucier - feel free to double the amount and save the rest for another dish)
3 tablespoons water
Cornstarch slurry
1 tsp grated fresh ginger
1/4 - 1/2 teaspoon dried red pepper chili flakes
2 tablespoons cornstarch use arrowroot powder for paleo
1/2 cup water
3 garlic cloves minced
2 tablespoons honey use low carb sweetener for keto
3 Tablespoons hoisin sauce use gluten free hoisin sauce if necessary - leave out for keto
1/3 cup low-sodium soy sauce use gluten free tamari or coconut aminos if necessary
For meal prep
Cooked rice quinoa or noodles
Lunch containers
Instructions :
In a large bowl or zip-top bag, combine the chicken, cornstarch, salt and black pepper. Shake until well-coated.
Make the sauce: In a medium bowl, whisk together all the ingredients for the sauce, set aside.
For Slow Cooker Method:
Heat oil in a large skillet over medium-high heat. (You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. Chicken will not have that crispy coating) Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker and pour sauce over top.
Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours.
About 30 minutes before serving, whisk together the cornstarch and water in a small bowl and stir into the slow cooker. Toss in the dried red chili peppers, red bell peppers, zucchini and cashews, stirring to combine. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (if your slow cooker is not hot enough to thicken the sauce - pour sauce into a pot and heat on stovetop on high to thicken sauce or you can just skip the cornstarch slurry instead)
Sprinkle with sesame seeds, green onions and serve over zoodles, cauliflower rice, quinoa or your favorite rice.
For Instant Pot Method:
Turn Instant Pot to SAUTE (skip steps 1-2 and just cook on MANUAL or PRESSURE COOK (high) for 5 minutes if you are in a pinch or prefer. The chicken won't have that crispy coating.)
Allow pan to heat up for a few minutes then add oil. Cook chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add back to the Instant Pot and pour sauce over top.
Close and seal Instant Pot and set the valve to sealing.
Press MANUAL or PRESSURE COOK (high) and set for 3 minutes. Once the 3 minutes is up and the Instant Pot beeps, do a quick release after 5 minutes. Open lid and transfer chicken to a large serving plate or bowl.
Return inner pot back to the Instant Pot. Press the SAUTE button and add additional oil as needed. Toss in the zucchini, bell peppers and dried red chili peppers. Cook for 2-3 minutes, until tender. Combine the corn starch with water to make a slurry and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Return chicken back to the pot along with the cashews and cook for another 1-2 minutes until everything is heated through.
Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
For meal prep:
Cook rice or your favorite side and divide evenly into lunch containers. Add cooked chicken and vegetables, cover and store in fridge for up to 4 days.
Tag: Chinese Dishes | Pinterest
#Asian #Chicken #Chinese #InstantPot #Recipes #SlowCooker #SlowCookerMeals #MealPrep
