Crockpot Kung Pao Chicken

$- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1/4 cup low-sodium soy sauce - 2 tablespoons rice vinegar For this dish, I always choose boneless, skinless chicken thighs. They stay juicy and tender, making each bite delightful. Low-sodium soy sauce is a must. It gives flavor without too much salt. Rice vinegar adds a nice tang. This balance of flavors is key. - 1 tablespoon hoisin sauce - 2 tablespoons sesame oil - 3 cloves garlic, finely minced - 1 inch fresh ginger, grated Hoisin sauce brings a sweet, rich taste. Sesame oil adds a nutty aroma. Fresh garlic and ginger amp up the flavor. Their brightness makes this Kung Pao Chicken pop. I love how these ingredients work together to create depth. - 1 bell pepper (choose red or green), diced - 1 cup broccoli florets - 1/2 cup roasted unsalted peanuts For veggies, I add bell pepper and broccoli. They add color and crunch. The roasted peanuts give your dish that perfect crunch. They also add healthy fats. These add-ins make the meal not only tasty but also nutritious. {{ingredient_image_2}} Whisk together the following sauce ingredients in a large bowl: - 1/4 cup low-sodium soy sauce - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 2 tablespoons sesame oil - 3 cloves garlic, finely minced - 1 inch fresh ginger, grated - 1/4 teaspoon red pepper flakes Mix until you have a smooth sauce. Next, add the chicken pieces to the bowl. Make sure each piece is covered in the marinade. Cover the bowl and let it rest for at least 30 minutes. To get the best flavor, marinate it overnight in the fridge. After marinating, it's time to transfer everything to the crockpot. Pour the chicken and marinade into the pot. Then, add: - 1 diced bell pepper (red or green) - 1 cup broccoli florets - 1/2 cup chopped green onions Stir gently to mix the ingredients well. Secure the lid on the crockpot. Set it to cook on low for 6-7 hours or on high for 3-4 hours. This ensures the chicken becomes tender and tasty. About 30 minutes before you plan to eat, stir in: - 1/2 cup roasted unsalted peanuts This adds a nice crunch. Taste your dish and adjust with salt and pepper if needed. Once done, serve your Kung Pao Chicken over fluffy jasmine rice. Garnish with extra chopped green onions for a fresh touch. Enjoy your meal! Marinating is key to great flavor. Start by mixing your sauce well. Use a bowl and whisk the soy sauce, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes together. Make sure it is fully blended. I recommend marinating the chicken for at least 30 minutes. For the best taste, marinate overnight in the fridge. This helps the chicken soak up all those tasty flavors. The longer you marinate, the better it gets! To get tender chicken, cut it into small, bite-sized pieces. This ensures even cooking. When you cook your chicken, use low heat for a long time. This helps keep it juicy and tender. Always check for doneness. Chicken should reach 165°F inside. You can use a meat thermometer for accuracy. If you can’t find one, cut a piece open. The meat should be white with no pink. For sides, serve your Kung Pao Chicken over fluffy jasmine rice. It absorbs the sauce well. You can also add steamed veggies for more color and nutrients. Garnishing adds flair. Use chopped green onions on top for brightness. Fresh cilantro sprigs and lime wedges also work great. They give an extra burst of flavor and make your dish look beautiful! Pro Tips Marinate Longer for More Flavor: For the best taste, let the chicken marinate in the refrigerator overnight. This allows the flavors to penetrate deeply into the meat. Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor profile significantly compared to dried alternatives. Always opt for the freshest ingredients available. Adjust Spice Levels: If you prefer a milder dish, reduce the amount of red pepper flakes or omit them entirely. You can always add heat later if desired. Garnish for Presentation: A sprinkle of chopped green onions and fresh cilantro adds a pop of color and freshness, elevating both the presentation and flavor of the dish. {{image_4}} You can change the protein in this dish. Use chicken, tofu, or shrimp. Each option brings its own taste. I love using tofu for a meatless meal. For veggies, try snap peas or carrots. They add color and crunch. Feel free to mix in what you have on hand. If you love heat, add more red pepper flakes. Start with a small amount and taste. You can also use chili paste for a different kick. It gives great flavor and spice. If you prefer milder dishes, cut the flakes. Everyone's taste is different, so adjust to your liking. For gluten-free, use tamari instead of soy sauce. It tastes just as good! If you want low-carb options, skip the rice. Serve the chicken with cauliflower rice or greens. These swaps keep the dish tasty while meeting your needs. Always check labels to ensure they fit your diet. Crockpot Kung Pao Chicken stays fresh in the fridge for about 3 to 4 days. Store it in a strong container with a tight lid. Glass or plastic containers work well. Label the container with the date to keep track. You can freeze this dish for up to 3 months. Use freezer-safe bags or containers. Be sure to remove as much air as possible from bags before sealing. To thaw, place it in the fridge overnight. Reheat it in the microwave or on the stove until hot. Leftovers are great for new meals! Use them in fried rice or in wraps. You can also toss them into a salad for a tasty lunch. Mixing in some extra veggies can add freshness and crunch. Yes, you can use frozen chicken! Just be aware that it will take longer to cook. If you use frozen chicken, set your crockpot to high for around 4-5 hours. Make sure the chicken reaches 165°F for safety. This method is great if you forget to thaw your meat. If you don’t have a crockpot, no problem! You can use a large pot or a Dutch oven. Start by heating your pot over medium heat. Add the marinated chicken and other ingredients. Cover the pot and let it simmer for about 30-40 minutes. Stir occasionally to keep everything from sticking. To enhance the authentic flavor, use Sichuan peppercorns. These add a unique, spicy flavor. You can also toss in diced water chestnuts for extra crunch. For a richer taste, use dark soy sauce instead of regular soy sauce. Serve with jasmine rice for a true experience! In this blog post, I covered a simple and tasty crockpot recipe. We explored essential ingredients like chicken thighs, soy sauce, and rice vinegar. I outlined the step-by-step cooking process and offered tips for perfect flavor. You can also try variations with different proteins and veggies. Storing and using leftovers creatively can save you time. Remember, understanding these basics will help you cook delicious meals with ease. Enjoy experimenting in your kitchen!$

A flavorful and easy-to-make dish featuring tender chicken thighs, vegetables, and peanuts, cooked slowly in a savory sauce.

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Prep Time 30

Cook Time 6

Total Time 6 30

Course Main Course

Cuisine Chinese

Servings 4

Calories 400 kcal

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut 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, finely minced
1 inch fresh ginger, grated
0.25 teaspoon red pepper flakes (or to taste)
0.5 cup roasted unsalted peanuts
1 piece bell pepper (choose red or green), diced
0.5 cup green onions, chopped, plus extra for garnish
1 cup broccoli florets
to taste salt and pepper
for serving cooked jasmine rice

Instructions

In a substantial mixing bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, minced garlic, grated ginger, and red pepper flakes until well blended, forming a flavorful marinade.
Incorporate the bite-sized pieces of chicken thighs into the marinade, ensuring they are thoroughly coated. Cover the bowl and let it marinate for at least 30 minutes to absorb the flavors (for the best results, marinate overnight in the refrigerator).
After marinating, transfer the chicken and all of the marinade into the crockpot.
Add the diced bell pepper, broccoli florets, and half of the chopped green onions to the mixture in the crockpot. Gently stir to combine all ingredients evenly.
Secure the lid on the crockpot and select the cooking settings: set to low for 6-7 hours or high for 3-4 hours, until the chicken is perfectly cooked and tender.
Approximately 30 minutes prior to serving, stir in the roasted peanuts for an added crunch. Taste the dish and adjust the seasoning with salt and pepper as needed.
When cooking is complete, serve the Kung Pao Chicken over fluffy steamed jasmine rice, garnishing it with the remaining chopped green onions for a fresh finish.

Notes

For best results, marinate the chicken overnight.

Keyword chicken, crockpot, dinner, easy, kung pao