This is the "Skinny" version of a take-out favorite. I swear my belly is flatter as a result lol

Skinny Slow Cooker Kung Pao Chicken is a delicious and healthy twist on the classic Chinese dish. This flavorful recipe combines tender chicken, crunchy veggies, and a tangy sauce, all cooked to perfection in a slow cooker. Kung Pao Chicken, originating from the Sichuan province of China, is known for its bold flavors and spicy kick. By using a slow cooker and making a few lighter ingredient swaps, you can enjoy this beloved dish without compromising on taste or healthiness.

This recipe can be enjoyed on its own as a satisfying, low-calorie meal. However, it pairs exceptionally well with some additional side dishes. Serve it over steamed brown rice or quinoa for a complete and filling meal. For added freshness, consider adding a side of crisp cucumber salad or steamed broccoli. The cool, crunchy cucumber complements the spiciness of the chicken, while the steamed broccoli adds a nutritious boost to the meal. Finally, garnish with some chopped scallions and sesame seeds for an extra touch of flavor and visual appeal.

Ingredients:

1 pound boneless, skinless chicken breasts, diced
1 chopped zucchini
1 diced red bell pepper
2/3 cup roasted cashews
3 tablespoons olive oil
4 dried red chili peppers to taste

For the sauce:
1/2 cup low-sodium soy sauce
1/2 cup water
3 tablespoons honey
2 tablespoons hoisin sauce
1 teaspoon grated fresh ginger
3 cloves minced garlic
1/4 teaspoon dried red pepper chili flakes
2 tablespoons cornstarch + 2 tablespoons water for slurry

Instructions:

1. In a slow cooker, combine black pepper, salt, chicken chunks, and olive oil. Stir well. Ideally, you want to brown the chicken before it goes in.

2. In a separate bowl, mix together the sauce ingredients: low-sodium soy sauce, water, honey, hoisin sauce, minced garlic, grated ginger, and dried red pepper chili flakes. Pour this sauce over the chicken in the slow cooker.

3. Cook on low heat for 3-4 hours or until the chicken is cooked through and tender.

4. In the last 30 minutes of cooking, mix the cornstarch and water to create a slurry, then add it to the slow cooker, alongside the cashews, dried red chili peppers, zucchini, and bell peppers. Stir well to thicken the sauce.

5. Once the sauce has thickened, serve your Skinny Slow Cooker Kung Pao Chicken hot over cooked rice or noodles. Enjoy!

Enjoy this lighter and healthier version of Kung Pao Chicken without sacrificing the bold flavors that make this dish so special.