This simple crockpot Kung Pao Chicken meal has all the flavor of takeout Chinese food, only it’s made with healthier ingredients and far less fat.

Our refrigerator has been a little on the empty side as of late. Sure, there are way too many condiments, pickles, olives, and perhaps more cheese than any one person should ever have on hand at one time, however, there isn’t really anything worthy of actually making a meal out of. After three weeks of making way too much food for us to get through on our own, I have decided that it is perhaps best to have too little food on hand rather than too much. Even if that means that coming up with something for dinner at the last moment is somewhat of a challenge.

This Crockpot Kung Pao Chicken with Carrots was one of the last “real” meals we enjoyed before the commencement of the pathetic pickle, olive, and cheese diet.  It was pretty freaking amazeballs. So much so, that I had a problem actually waiting for it to get out of the crockpot before attempting to completely demolish it. Thankfully, this recipe made a rather large amount of food, so that leftovers lasted us for several days. Several days in which we felt like we were eating “real” food that didn’t consist of random food objects smashed together on a plate pretending to be what most people might like to call dinner.

Ingredients:

• 3/4 Cup Corn Starch
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Onion Powder
• 2 Pounds Boneless Skinless Chicken
• 4 Tablespoons Toasted Sesame Oil
• 6 Large Carrots, Sliced
• 1/2 Cup Low-Sodium Soy Sauce
• 1/3 Cup Chicken Broth or Stock
• 3 Tablespoons Hoisin Sauce
• 3 Tablespoons Honey
• 3 Garlic Cloves, Finely Minced
• 1/2 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Ground Ginger
• 10-oz. (3 Cups) Snow Peas

Directions:

1. Place the corn starch, black pepper, and onion powder into a large Ziploc bag, seal, and then shake to combine.
2. Cut the chicken into bite-sized pieces, add to the corn starch mixture, seal, and shake to coat.
3. Place 2-tablespoons of the sesame oil into a large skillet over medium-high heat.
4. When the oil is hot, cook half of the chicken until lightly browned.
5. Place the browned chicken into a crockpot and repeat the process with the remaining sesame oil and chicken.
6. Add the carrots to the crockpot.
7. In a small bowl, whisk together the soy sauce, broth, hoisin sauce, honey, garlic, red pepper flakes, and ginger.
8. Pour the mixture over the chicken and carrots, carefully stir to combine, and then cook on high heat for 3 hours.
9. Add the snow peas to the crockpot and cook for an additional 10 minutes.

Suggestions:

• Make sure to shake any excess corn starch off of the chicken before cooking.
• I used a mix of tri-colored carrots in this recipe, however, you can use plain ol’ orange carrots if you choose.
• The snow peas will only require a few minutes to steam. I prefer them a tad on the crunchy side, however, if you prefer them to be a little mushy, add a few minutes to the cooking time.
• If you like spicy Kung Pao Chicken, add more red pepper flakes to this recipe; 1/2-teaspoon of red pepper flakes gives this dish a hint of spice for those who are wimpy like B.O.B. Bob and me.
• Serve over rice or Garlicy Asiago Cauliflower Rice.

Improvements:

• Garnish the Kung Pao Chicken with Sesame Seeds; they add great texture and flavor to almost any Asian dish. Sesame seeds are great to buy in bulk so that you can add them to all of your favorite dishes and/or snack mixes.

• Use fresh ginger instead of ground ginger in this recipe. Use a Microplane Zester/Grater to grate the fresh ginger.
• This is the perfect recipe to use a Crock-Pot 5-in-1 Multi-Cooker like Miss O’Hara. You can use the brown/sauté setting to pre-cook the chicken before adding it back into the crockpot to finish cooking with the carrots and Asian sauce.

Print

Yum

Crockpot Kung Pao Chicken with Carrots

Ingredients:

• 3/4 Cup Corn Starch
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Onion Powder
• 2 Pounds Boneless Skinless Chicken
• 4 Tablespoons Toasted Sesame Oil
• 6 Large Carrots, Sliced
• 1/2 Cup Low-Sodium Soy Sauce
• 1/3 Cup Chicken Broth or Stock
• 3 Tablespoons Hoisin Sauce
• 3 Tablespoons Honey
• 3 Garlic Cloves, Finely Minced
• 1/2 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Ground Ginger
• 10-oz. (3 Cups) Snow Peas

Directions:

1. Place the corn starch, black pepper, and onion powder into a large Ziploc bag, seal, and then shake to combine.
2. Cut the chicken into bite-sized pieces, add to the corn starch mixture, seal, and shake to coat.
3. Place 2-tablespoons of the sesame oil into a large skillet over medium-high heat.
4. When the oil is hot, cook half of the chicken until lightly browned.
5. Place the browned chicken into a crockpot and repeat the process with the remaining sesame oil and chicken.
6. Add the carrots to the crockpot.
7. In a small bowl, whisk together the soy sauce, broth, hoisin sauce, honey, garlic, red pepper flakes, and ginger.
8. Pour the mixture over the chicken and carrots, carefully stir to combine, and then cook on high heat for 3 hours.
9. Add the snow peas to the crockpot and cook for an additional 10 minutes.

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