I’m not a huge fan of really spicy foods. I like a little kick, but if a dish is too hot, I think it overwhelms the flavor of the food and also sets my tongue on fire {which I’m not a fan of!}. So I don’t often make kung pao chicken, because in my mind it’s one of those spicy dishes.
Well I’ve been missing out, because this was so good. Plus, I can control the spice since I’m making it in my own kitchen and adding my own ingredients. If you like this meal spicy, go crazy with the pepper. If you don’t, you can tone it down. Either way, I think you’ll like this. We all did!
Ingredients
2 boneless skinless chicken breasts, cubed {about 1 lb}
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup soy sauce
1/2 cup water
3 tablespoons honey
2 tablespoons hoisin sauce
3 garlic cloves, minced
1/4 teaspoon ground ginger
1 teaspoon red pepper chili flakes {can add more or less depending on spice preference}
2 tablespoons cornstarch
3 tablespoons water
2/3 cup roasted peanuts
1 red bell pepper, sliced
1 zucchini, chopped into half moons
Sesame seeds {optional for topping}
Directions
Toss chicken breast with cornstarch and salt and pepper to coat. In a heavy pan over medium-high heat, brown chicken in olive oil, about 2-3 minutes on each side. In a small bowl, whisk together the soy sauce, water, honey, hoisin, garlic, ginger and red pepper flakes. Place browned chicken in bottom of a slow cooker and pour sauce over the top. Cover and cook on low 2-4 hours or high 1-3 hours.
30 minutes before cook time is up, make a cornstarch slurry by whisking the cornstarch and water together. Stir into crock-pot. Add peanuts, peppers and zucchini and continue cooking in crock-pot for 30 more minutes or until veggies are tender. Serve over a bed of warm rice. Enjoy!
Rosaleen says
Hi, Mavis-This recipe looks like a gem. one possible tweak: Consider changing the oil. Sometime when you make this, try substituting a combination of coconut and toasted sesame oil for the olive. The subtle flavor boost can be remarkable.
Em says
Should the chicken be tossed with flour, or corn starch? You make a corn starch slurry but I think we have used the corn starch to coat the chicken.
I will try this recipe soon. It looks great!
Em says
I see corn starch is listed twice, so it seems the chicken is tossed with it. Tossing with corn starch new to me and I wanted to make sure before trying it!
Mavis Butterfield says
Yes! You toss the chicken in cornstarch. 🙂
Mavis Butterfield says
There is no flour in this recipe. You toss the chicken in corn starch, not flour.
Em says
Thank you Mavis!
E in Upstate NY says
Be aware that diabetics have more problems processing corn starch than flour. Corn starch will zing that sugar meter for sure.
Sam says
This recipe looks tasty! My family would love this. Can you clarify if it uses Ginger? In the directions it says to add the ginger, but it’s not listed in the ingredients. Thank you!
Mavis Butterfield says
Yes, thank you for catching that. The recipe calls for 1/4 teaspoon ground ginger. 🙂
Richelle says
Thought you might enjoy this story regarding a gigantic leg lamp: https://www.local10.com/preview/3QAGMP5XJRHDZCCHIPQZBE4P24/?__vfz=medium%3Dsharebar&fbclid=IwAR3uN71s_TrnPJ7wwFnrvdx7kXiyAplFbtfZaQX2JtgclVZ1Fr4pW4uyKmk
Mavis Butterfield says
Just wait until one of those is on our lawn next year. Pretty sure “indescribably beautiful” isn’t how the neighbors are going to describe it. 😉 OH MY WORD.