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Skinny Slow Cooker Kung Pao Chicken Recipe

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Hey there, welcome to our recipe blog site. Below you can get an overview on how to make very tasty Skinny Slow Cooker Kung Pao Chicken Recipe recipes. The manufacturing procedure is very easy, you just need to adhere to the techniques that we have written on this web page. The following are the stages of how to cook Skinny Slow Cooker Kung Pao Chicken Recipe. Please adhere to the directions well.

INGREDIENTS

⅓ cup cornstarch (or arrowroot powder)

¼ tsp salt

¼ tsp black pepper

1 lb boneless, skinless chicken breasts (about 2 pieces), cut into bite-sized chunks

1 tablespoon avocado oil or olive oil

**4 – 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store – see NOTE

⅔ cup roasted cashews (or roasted peanuts)

1 red bell pepper, chopped into bite-sized pieces

1 medium zucchini, chopped into halves

Sauce (Feel free to double the sauce if you like more sauce)

½ cup low-sodium soy sauce

½ cup water

3 Tablespoons honey

2 Tablespoons hoisin sauce

3 garlic cloves, minced

1 tsp grated fresh ginger

¼ – ½ teaspoon dried red pepper chili flakes

Cornstarch slurry

2 Tablespoons cornstarch or arrowroot powder

2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)

INSTRUCTIONS

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