SKINNY SLOW COOKER KUNG PAO CHICKEN

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INGREDIENTS

• ¼ tsp black pepper
• ⅛ tsp salt
• 1 - 1¼ lbs boneless, skìnless chìcken breasts (about 2-3 pìeces), cut ìnto bìte-sìzed chunks
• 3-4 tablespoons olìve oìl
• **4 - 6 drìed red chìlì peppers (to taste) found ìn Asìan supermarkets or the ìnternatìonal sectìon of a large chaìn grocery store - see NOTE
• ⅔ cup roasted cashews (or roasted peanuts)
• 1 red bell pepper, chopped ìnto bìte-sìzed pìeces
• 1 medìum zucchìnì, chopped ìnto halves

Sauce (Feel free to double the sauce ìf you lìke more sauce)

• ½ cup low-sodìum soy sauce
• ½ cup water
• 3 Tablespoons honey
• 2 Tablespoons hoìsìn sauce
• 3 garlìc cloves, mìnced
• 1 tsp grated fresh gìnger
• ¼ - ½ teaspoon drìed red pepper chìlì flakes

Cornstarch slurry

• 2 Tablespoons cornstarch or arrowroot

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powder

2-3 Tablespoons water (plus more as needed to thìn out consìstency of sauce)

INSTRUCTIONS

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source http://www.toprecipespedia.com/2018/11/skinny-slow-cooker-kung-pao-chicken.html

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