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Introduction
Kung Pao Chicken, or 'Gong Bao Ji Ding' in Mandarin, has a fascinating history dating back to the Qing Dynasty. Named after a Sichuan governor, Ding Baozhen, this dish traditionally balances spicy, sweet, and savory flavors. Our healthier crockpot version maintains these signature tastes while adapting to modern, health-conscious cooking methods. By using the slow cooker, we not only simplify the cooking process but also allow the flavors to meld beautifully over time, resulting in a dish that's both authentic in taste and convenient for busy lifestyles. This recipe proves that healthy eating doesn't mean sacrificing the bold, exciting flavors of traditional Chinese cuisine.
Ingredients
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 cup unsalted dry-roasted peanuts
• 2 bell peppers (1 red, 1 green), cut into 1-inch chunks
• 4 green onions, sliced diagonally, white and green parts separated
• 1/2 cup water chestnuts, drained and sliced
• 2 tbsp vegetable oil, for cooking
Step 1:
In a mixing bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, cornstarch, sesame oil, grated ginger, minced garlic, and red pepper flakes to create the sauce.
Step 2:
Place the cubed chicken thighs in the slow cooker and pour the sauce over them. Stir to coat the chicken evenly.
Step 3:
Cover and cook on low heat for 3 hours and 30 minutes.
Step 4:
After 3 hours and 30 minutes, add the bell peppers, water chestnuts, and white parts of the green onions to the slow cooker. Stir gently to combine.
Step 5:
Continue cooking for another 30 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
Step 6:
Just before serving, heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Add the peanuts and toast for 2-3 minutes until golden and fragrant. Remove from heat.
Step 7:
Stir the toasted peanuts into the slow cooker mixture. Garnish with the green parts of the sliced green onions before serving.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can simmer the ingredients in a large pot on the stovetop over low heat for about 1 hour, adding the vegetables in the last 15 minutes of cooking.
Q: How can I make this dish less spicy?
A: Reduce or omit the red pepper flakes, and use mild hoisin sauce to decrease the heat level.
Q: Can I freeze this Kung Pao Chicken?
A: Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly, though the vegetables may lose some crispness.
• For a gluten-free version, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
• To reduce sodium, use low-sodium versions of soy sauce and hoisin sauce.
• For a spicier dish, increase the amount of red pepper flakes or add 1-2 dried Sichuan peppers.
• Chicken breasts can be substituted for thighs, but may result in a slightly drier texture.
• For a nut-free version, substitute roasted sunflower seeds or omit the peanuts entirely.
• Fresh water chestnuts can be used instead of canned for a crunchier texture.
• This recipe contains peanuts and soy, which are common allergens.
Serve hot over steamed rice or noodles, ensuring each portion includes a mix of chicken, vegetables, and sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Prepare the sauce and chop vegetables in advance to save time on cooking day. Add vegetables towards the end of cooking to maintain their texture.
- Toast the peanuts just before serving to maintain their crunch.
- Don't overcook the vegetables to keep them crisp and colorful.
- Adjust the sauce consistency by adding a cornstarch slurry if needed at the end of cooking.
For a vegetarian version, replace chicken with firm tofu or a mix of mushrooms and additional vegetables like broccoli or zucchini.
Serve with jasmine rice and a crisp Asian-inspired slaw. Pair with a light lager beer or a semi-sweet Riesling wine.
This dish can be enjoyed year-round, but is especially comforting in fall and winter months.
This recipe contains peanuts, soy, and may contain traces of gluten depending on the sauces used. Always check individual product labels for allergen information.
