Crockpot Kung Pao Chicken

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Crockpot Kung Pao Chicken. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Crockpot Kung Pao Chicken is one of the most favored of recent trending meals on earth. It's enjoyed by millions every day. It's easy, it's fast, it tastes delicious. Crockpot Kung Pao Chicken is something that I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Crockpot Kung Pao Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crockpot Kung Pao Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Crockpot Kung Pao Chicken using 22 ingredients and 4 steps. Here is how you cook it.

Best Chinese recipe I've created thus far! Love that it can be done in crockpot too.

Ingredients and spices that need to be Prepare to make Crockpot Kung Pao Chicken:

1. 2.5 lbs boneless, skinless chicken thighs
2. 2 diced zucchini
3. 5 diced red bell peppers
4. 1 cup diced mushrooms (optional)
5. 1/4 cup shredded carrots (optional)
6. 1-2 cans water chestnuts
7. 2 tsp sesame seeds
8. 1.5 cups whole cashews
9. 2 tbl minced garlic
10. 1/2 tsp red pepper flakes
11. 1/2 tsp powdered ginger
12. 3 tbl veg. oil
13. 3 tbl water?
14. 1 tbl baking soda
15. 1 tsp sugar
16. 2 tbl brown sugar
17. 3 tbl corn starch
18. 1 tbl white vinegar
19. 1 cup low sodium soy sauce
20. 3 tbl flour
21. 2 cups rice (brown or white)
22. to taste Salt and pepper

Steps to make to make Crockpot Kung Pao Chicken

1. Spray cooking spray in crockpot, add all ingredients except for flour and cashews. Stir, cover, and if you c an let marinate in crockpot an hour before turning on. Cook on low for 5 hours. Stir occasionally if you can
2. One hour before done cooking remove approx 1-2 cups of the broth and make slurry with flour. Pour back into dish and stir. Cover and continue to cook on low for last hour so it can thicken.
3. Start to cook rice this last hour (4 cups boiling water to 2 cups white rice)
4. Salt and pepper to taste then add cashews and mix in. Enjoy!

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