Scale

700 g boneless skinless chicken breasts or thighs, diced

1 red bell pepper, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp fresh ginger, minced

For the sauce:

1/3 cup soy sauce or tamari

1/4 cup hoisin sauce

2 tbsp rice vinegar

2 tbsp honey or brown sugar

1 tbsp sesame oil

1 tsp chili flakes (adjust to taste)

1 tbsp cornstarch + 2 tbsp water

For serving (optional):

Roasted peanuts

Cooked rice

Green onions

1. Add chicken, bell peppers, garlic, and ginger to the crockpot.

2. In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and chili flakes.

3. Pour sauce over chicken and stir to combine.

4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.

5. Stir in cornstarch slurry and cook an additional 15–20 minutes until thickened.

6. Taste and adjust seasoning if needed.

7. Serve hot over rice and garnish with peanuts and green onions.

• Add zucchini or broccoli for extra veggies.

• Use low-sodium soy sauce to control saltiness.

• Leftovers reheat well and are great for meal prep.

Keywords: crockpot kung pao chicken, slow cooker kung pao chicken, easy kung pao chicken