Tuesday, June 4, 2019

Skinny Slow Cooker Kung Pao Chicken

Skinny Slow Cooker Kung Pao Chicken

¼ tsp black pepper
⅛ tsp salt
1 - 1¼ lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into bitesized chunks
3-4 tablespoons olive oil
**4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the
International section of a large chain grocery store - see NOTE
⅔ cup roasted cashews (or roasted peanuts)
1 red bell pepper, chopped into bite-sized pieces
1 medium zucchini, chopped into halves

  • In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated.
  • Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned.this step if in a pinch and add chicken directly to the slow cooker.
  • Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)

  • For Full Instruction: therecipecritic.com

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