Found this recipe on Pinterest which led me here https://therecipecritic.com/2017/01/skinny-slow-cooker-kung-pao-chicken/. It turned out pretty tasty. Definitely one we will do again! It only takes a couple hours in the crock pot, so either plan on a late dinner or make this a weekend meal if you are working.
Start by cutting up 2 chicken breasts into bite size pieces. In a small bowl, mix together 1/3 C cornstarch, 1/4 tsp salt, and 1/4 tsp pepper. Put the chicken and corn starch mix in a large ziploc bag, seal with air in it, and shake it around till all the pieces are coated. Heat 1 tbsp olive oil in a large skillet over medium high heat. Cook the chicken for 2-3 minutes per side till browned, then transfer to the slow cooker.
While that is in the skillet, mince 3 garlic cloves and grate 1 tsp ginger peeled (I did a 2″ piece because I love ginger). In a medium bowl, whisk together 1/2 C low sodium soy sauce, 1/2 C water, 3 tbsp honey, 2 tbsp hoisin sauce, the garlic, the ginger, and 1/4 tsp crushed red peppers (double if you like it really hot). Pour this over the chicken in the crock pot. Cook on low for 2 1/2 – 4 hours (my crock pot did well with 2 1/2 hours and it wasn’t overdone).
While that is cooking, chop up 1/2 red bell pepper, 1/2 yellow bell pepper, and 1 onion (or 1 red bell pepper and 1 zucchini according to the recipe).
With 30 minutes left before the slow cooker is done, whisk together 2 tbsp cornstarch in 2-3 tbsp water, then add that to the crock pot. Stir to combine, then add your veggies, 2/3 C cashews, and 4-6 dried red chili peppers (I only used 4 to be conservative on the spicy aspect of the dish) and stir to coat. Cook on high for 20-30 minutes. I did 30 minutes because this is when I started the rice. Rinse the rice thoroughly (that way it’s stickier like at Asian restaurants), put in rice cooker with appropriate amount of water and turn on to “white rice” setting (or whatever works for what your cooker does).
When the rice is done, your chicken should be done too. Serve the rice as a beautiful bed for this yummy Kung Pao Chicken. It was a little spicy, but this gringo handled it fine. Enjoy!