Crockpot Kung Pao Chicken

$- 1.5 lbs boneless, skinless chicken thighs, chopped into bite-sized pieces - 1/4 cup low-sodium soy sauce - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 inch ginger, grated - 1/4 teaspoon red pepper flakes (adjust to taste) - 1/2 cup roasted unsalted peanuts - 1 bell pepper (red or green), chopped - 1/2 cup green onions, sliced - 1 cup broccoli florets - Salt and pepper to taste - Cooked jasmine rice, for serving When I choose ingredients, I look for bright colors and firm textures. For chicken, I prefer thighs. They stay juicy and tender during cooking. Check the sell-by date for freshness. For veggies, pick bell peppers that are smooth and shiny. Fresh broccoli should be bright green and crisp. This ensures your dish tastes great and looks vibrant. If you can't find chicken thighs, chicken breast works too. Just remember, it may dry out faster. For the soy sauce, coconut aminos can be a good swap for a lighter flavor. If you want to skip peanuts, try cashews or sunflower seeds for crunch. These changes can still keep your meal tasty and fun! {{ingredient_image_1}} To start, grab a large bowl. Mix together the following ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 inch ginger, grated - 1/4 teaspoon red pepper flakes Stir these well. This mix creates a tasty marinade that adds flavor to the chicken. Next, take your 1.5 lbs of boneless, skinless chicken thighs. Chop them into bite-sized pieces. Add them to the marinade. Make sure every piece is covered. Cover the bowl and let it sit for at least 30 minutes. If you have time, let it sit overnight in the fridge. This makes the chicken even more flavorful. Now it’s time for the crockpot. Transfer the marinated chicken to your crockpot. Pour in all the marinade too. Add these ingredients: - 1 chopped bell pepper - 1 cup broccoli florets - 1/2 cup of sliced green onions (reserve half for later) Gently mix everything together. Cover the crockpot and set it to cook. You can cook it on low for 6-7 hours or on high for 3-4 hours. When it's ready, the chicken will be tender and juicy. About 30 minutes before serving, add in the 1/2 cup of roasted peanuts. Taste it and add salt and pepper as needed. Serve your Kung Pao Chicken over steamed jasmine rice, garnishing with the reserved green onions. Enjoy! To make your Crockpot Kung Pao Chicken taste great, start with the marinade. Mix the soy sauce, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes in a bowl. This blend brings out rich flavors. Let the chicken soak in the marinade. The longer it sits, the better it tastes. If you can, marinate it overnight. This step adds depth to every bite. Overcooking can turn your chicken dry and tough. Use a meat thermometer to check the chicken. It should reach 165°F for safe eating. If you cook on low, aim for 6-7 hours. If you use high, set the timer for 3-4 hours. Stir in the peanuts about 30 minutes before serving. This keeps them crunchy and flavorful. Serving your Kung Pao Chicken over fluffy jasmine rice is a must. The rice soaks up the sauce, making every bite delightful. You can also add a sprinkle of green onions on top for a fresh touch. If you want a little crunch, serve with extra roasted peanuts on the side. You can pair this dish with a light salad or steamed veggies for a balanced meal. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but for the best flavor, marinate it overnight in the fridge. Adjust Heat Level: Modify the amount of red pepper flakes according to your spice preference; start with a small amount and increase as desired. Vegetable Variations: Feel free to add or substitute other vegetables like snap peas, carrots, or mushrooms for a different texture and flavor. Peanut Allergy Caution: If you have a peanut allergy, substitute the peanuts with sunflower seeds or omit them entirely for a nut-free version. {{image_2}} You can easily make a vegetarian version of Kung Pao Chicken. Use tofu instead of chicken. Firm tofu works best. First, press the tofu to remove extra water. Cut it into cubes. Then, marinate it just like the chicken. This will give it great flavor. You can also use tempeh for a nutty taste. Both options will soak up the sauce well. If you like heat, you can make it spicier. Start with the red pepper flakes. Use more than 1/4 teaspoon if you dare! You can also add fresh chopped chili peppers. Thai bird's eye chili peppers are great for this. Another option is to add Sriracha sauce at the end for an extra kick. Just stir it in before serving. Feel free to change the veggies in your Kung Pao dish. Snow peas and carrots add crunch and color. You can also use zucchini or snap peas for a fresh taste. Just remember to cut them into small pieces. This helps them cook evenly. Mixing and matching vegetables keeps the dish exciting and fun! After enjoying your meal, let the leftovers cool down. Place the Kung Pao Chicken in an airtight container. Make sure to seal it tightly to keep it fresh. Store it in the fridge. It will stay good for about 3 to 4 days. If you have extra rice, store it in a separate container. When you’re ready to eat the leftovers, you can reheat them easily. Use the microwave for a quick option. Place the chicken on a microwave-safe plate. Cover it with a damp paper towel to keep moisture in. Heat it for 1 to 2 minutes, stirring halfway. If you prefer the stove, use a pan on low heat. Stir often to warm it evenly. If you want to keep Kung Pao Chicken for a long time, freezing is a great option. First, let it cool completely. Then, put it in a freezer-safe bag or container. Make sure to remove as much air as possible. Label it with the date. You can freeze it for up to 3 months. When you want to eat it, thaw it in the fridge overnight before reheating. To make Crockpot Kung Pao Chicken gluten-free, swap regular soy sauce for gluten-free soy sauce. Many brands offer a great taste that fits your diet. Also, check your hoisin sauce. Some brands use wheat, so look for a gluten-free version. This small change allows everyone to enjoy this tasty dish. Yes, you can use chicken breast instead of thighs. Chicken breast is leaner and cooks well in the crockpot. Just make sure to cut it into bite-sized pieces. The cooking time stays the same, so your meal will still be quick and easy. Crockpot Kung Pao Chicken pairs well with jasmine rice. The rice soaks up the sauce and adds flavor. You can also add a side of steamed veggies for extra color and nutrition. If you want a crunch, try serving it with some crispy wontons or spring rolls. In this blog post, we covered the key ingredients and how to select fresh ones. I shared step-by-step instructions, from making the marinade to loading the crockpot. We also discussed cooking tips to boost flavor and prevent overcooking. Variations included vegetarian options and spice adjustments. Finally, I provided storage tips to help you save leftovers. Remember, using fresh ingredients and understanding cooking techniques can make your dish shine. Enjoy your cooking adventure and feel free to experiment!$

A delicious and easy-to-make Kung Pao Chicken cooked in a crockpot, featuring tender chicken thighs, vibrant vegetables, and a flavorful sauce.

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Prep Time 30

Cook Time 6

Total Time 7

Course Main Course

Cuisine Chinese

Servings 4

Calories 400 kcal

Ingredients

1.5 lbs boneless, skinless chicken thighs, chopped into bite-sized pieces
0.25 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
2 tablespoons sesame oil
3 cloves garlic, minced
1 inch ginger, grated
0.25 teaspoon red pepper flakes (adjust to taste)
0.5 cup roasted unsalted peanuts
1 whole bell pepper (red or green), chopped
0.5 cup green onions, sliced
1 cup broccoli florets
to taste salt and pepper
for serving cooked jasmine rice

Instructions

In a large mixing bowl, combine the soy sauce, rice vinegar, hoisin sauce, sesame oil, minced garlic, ginger, and red pepper flakes. Stir well to create a marinade.
Add the chopped chicken thighs to the marinade, ensuring each piece is well coated. Cover and let it marinate for at least 30 minutes (or overnight in the fridge for enhanced flavor).
Transfer the marinated chicken along with all the marinade into the crockpot.
Add the chopped bell pepper, broccoli florets, and half of the sliced green onions into the crockpot. Gently mix to combine all ingredients.
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
About 30 minutes before serving, stir in the roasted peanuts. Taste and adjust seasoning with salt and pepper.
Once cooking is complete, serve the Kung Pao Chicken over steamed jasmine rice, garnished with the remaining green onions.

Notes

For enhanced flavor, marinate the chicken overnight.

Keyword chicken, crockpot, dinner, easy, kung pao