Slow Cooker Kung Pao Chicken Recipe

Set the slow cooker and come home to this succulent Kung Pao chicken. It is super quick with only 15 minutes prep time and leftovers can be eaten the next day for lunch.

The ingredient of Slow Cooker Kung Pao Chicken Recipe

• 1 3 cup massel chicken style liquid stock
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon honey
• 2 garlic cloves crushed
• 3cm piece fresh ginger peeled finely grated
• 1 long red chilli thinly sliced
• 1 tablespoon peanut oil
• 750g skinless chicken thigh fillets cut into 3cm pieces
• 2 small red capsicums roughly chopped
• 2 tablespoons roasted peanuts roughly chopped
• 2 green onions thinly sliced
• steamed jasmine rice to serve
• red chilli thinly sliced to serve

The Instruction of slow cooker kung pao chicken recipe

• combine stock sauces honey garlic ginger and chilli in a bowl
• heat oil in a large frying pan over medium high heat season chicken with salt and pepper cook chicken in batches for 2 minutes or until browned transfer chicken to slow cooker pour sauce mixture over chicken cover cook on low for 3 hours or high for 1 hour 30 minutes or until chicken is tender
• add capsicum cover cook on low for 30 minutes or high for 15 minutes or until capsicum is tender and sauce has thickened slightly
• spoon chicken into a serving dish top with peanut onion and extra chilli serve with rice

Nutritions of Slow Cooker Kung Pao Chicken Recipe

fatContent: 627 136 calories
saturatedFatContent: 17 4 grams fat
carbohydrateContent: 4 2 grams saturated fat
sugarContent: 71 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 42 8 grams protein
sodiumContent: 148 milligrams cholesterol

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