Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup unsalted peanuts
- 2 cups mixed vegetables (bell peppers, carrots, and broccoli)
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- 1/4 tsp crushed red pepper (optional)
- 2 cups jasmine or long-grain rice (for serving)
- Sliced green onions (for garnish)
Instructions
- Cut the chicken into bite-sized pieces.
- Combine the sauce ingredients in a bowl and whisk until smooth; ensure the cornstarch is fully blended.
- Layer the chicken, peanuts, and vegetables in the slow cooker.
- Pour the sauce over the top.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Serve over hot rice and garnish with scallions or extra peanuts.
Notes
Perfect for busy nights, this dish is a hands-off way to enjoy restaurant-quality Kung Pao Chicken at home. For a vegetarian option, replace chicken with firm tofu.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten-Free, Nut-Free (with adjustments)