Slow Cooker or Instant Pot Kung Pao Chicken
Less than 15 minutes of prep time is all you need to make this simple Kung Pao Chicken. This set it and forget it recipe comes together so easily in the Slow Cooker or Instant Pot!
Servings: 4 servings
Ingredients
- 1.5 lb chicken breast
- 2 tbsp avocado oil
- 1 bunch green onion (white and green parts, diced and separated)
- 2 tbsp chopped fresh ginger
- 1 garlic clove (minced)
- 1 large red bell pepper cut into 1/2 inch pieces
- 1 small zucchini (diced)
- 1/3 cup coconut aminos Tamari Soy Sauce (GF)
- 1/4 cup apple cider vinegar
- 1/4 cup hoisin sauce*
- 2 tbsp chili garlic sauce
- 2 tbsp arrowroot powder
- 6-8 whole dried Chinese red peppers (diced)
- 1 tbsp honey** (optional)
- 1 cup peanuts or cashews
Instructions
For the Instant Pot:
- Select the saute function on the IP. Meanwhile, prepare your chicken. Cut your chicken breasts into 1-2 inch pieces or cubes. Once the pot is hot, add in the avocado oil. Saute the white part of the green onion, ginger and garlic for 1-2 minutes.
- Toss in the chicken and lightly cook on each side (about 5 minutes). Select cancel. Pour the coconut aminos or GF Tamari in the pot and the rice vinegar. De-glaze the pan by using a wooden spoon and ensuring nothing is sticking to the pot.
- Now add in the diced bell pepper and zucchini. Secure the lid. Cook on high pressure for 6 minutes. Use a quick release and remove all steam from the IP.
- In a separate bowl, mix together the hoisin sauce, chili garlic sauce, and arrowroot starch. Pour into the IP on top of the chicken mixture. Select saute, and cook another 2-3 minutes, or until the sauce has thickened.
- Stir in the dried chilies. Serve over rice or cauliflower rice and top with peanuts or cashews, and the green onion.
For the Slow Cooker:
- Begin by heating up a large skillet to medium high heat. Sprinkle the chicken with arrowroot powder. Add the oil and saute the chicken, white part of the green onion, garlic, and ginger. Cook for 4-5 minutes or until chicken is lightly browned. Place all ingredients in the slow cooker.
- Toss chicken mixture, bell pepper, and zucchini in the slow cooker.
- Meanwhile, make your sauce: mix together coconut aminos, vinegar, chili garlic sauce, hoisin sauce, and honey (if using) Pour over chicken in slow cooker.
- Cook on low for 4-6 hours, or until chickened is tender. If sauce is not thicken, add another TBSP of arrowroot with a TBSP of water and pour back in. Toss in the diced chilies.
- Serve over rice with peanuts or cashews, and top with green onion.
Notes
*If following a GF diet, Hoisin sauce does come in a GF variation.
**Only use honey if the sauce needs to be slightly sweetened. If using coconut aminos, you most likely won't need a sweetener.