Kung Pao Chicken – Slow Cooker + Instant Pot (Healthier)

Kung Pao Chicken – Slow Cooker + Instant Pot – makes the perfect easy weeknight meal. Best of all, this popular takeout favorite can be made in the crock-pot or your Instant Pot pressure cooker and is lightened up with the same classic sweet & spicy flavors as your local Chinese restaurant.

This post contains affiliate links.

January is flying by for us so far and I can hardly believe that this Saturday is Chinese (Lunar) New Year already. So I’m back with another easy and lightened up takeout – General Tso’s, Cashew Chicken, Skinny Beef and Broccoli anyone?

This time, I’m sharing a healthier Kung Pao Chicken recipe from my cookbook but with gluten free and paleo friendly options.

Kung Pao Chicken is a popular favorite in North America but it’s also a classic Szechuan dish that everyone loves. My husband is a huge fan of anything spicy so he would often order it when we visited China a few years ago.

It’s got so many flavors going on: tangy, sweet, and salty with just enough of a fiery kick. The best part about making it at home is that you can totally customize the level of heat.

Plus, you don’t have to worry about any deep frying required.

Just start by coating the chicken in some cornstarch and lightly browning it in a skillet before adding it into the slow cooker. It’s an extra step that you can totally skip if you’re in a pinch — but it definitely makes a HUGE difference in texture!

Then you just combine the sauce ingredients together and toss with the chicken.

Cook on low for about 2-3 hours then add the veggies right near the end for the perfect tender & crisp texture.

I used red peppers and zucchini but you can easily swap in your favorites.

Serve it over some zoodles or cauliflower rice for a lower carb and paleo friendly option.

For those times you want a special treat, serve it with a side of quinoa or your favorite rice or noodles instead.

Allergy Friendly & Paleo Options for Kung Pao Chicken

Kung Pao Chicken usually gets dunked in a breaded coating to get that crispy coating we all love. For this homemade version at less than 400 calories per serving, there’s no deep frying but to achieve that restaurant quality taste, the chicken gets coated in cornstarch before browning in a little bit of oil.

• Substitute with arrowroot powder for a Paleo-friendly version

• Use coconut, ghee or avocado oil for a Paleo-friendly option

You can also totally skip that step and add them directly into the crock-pot if you prefer. Browning is an additional step but makes a HUGE difference in taste and texture.

The sauce usually calls for low-sodium soy sauce, hoisin sauce and ketchup:

• Gluten-free Tamari and Coconut Aminos (paleo) are great substitutes
• Hoisin sauce comes in a gluten free version or you can make your own paleo-friendly version at home HERE

Meal Prep Tips:

• • Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
  • Serve with your favorite side – Jasmine rice, brown rice, quinoa, cauliflower rice or spiralized vegetables or zoodles
  • For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.
  • Make lunch the day before and store in an air-tight container – These –> lunch containers are the ones I use

This recipe appeared first on The Recipe Critic.

Yields 4-6 servings

Slow Cooker Kung Pao Chicken (+ Instant Pot) MEAL PREP + VIDEO

Slow Cooker Kung Pao Chicken makes the perfect easy weeknight meal. Best of all, this popular takeout favorite is lightened up with the same classic sweet & spicy flavors as your local restaurant.

25 minPrep Time

3 hrCook Time

3 hr, 25 Total Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1/3 cup cornstarch (use arrowroot powder for paleo)

1/4 tsp black pepper

1/4 tsp salt

1 - 1 1/4 lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks

3-4 tablespoon olive oil or avocado 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)

2/3 cup roasted cashews (or roasted peanuts)

1 red bell pepper, chopped into bite-sized pieces

1 zucchini, chopped into halves

Sesame seeds and chopped green onions, for garnish (optional)

Sauce (If you like this dish saucier - feel free to double the recipe)

1/2 cup low-sodium soy sauce (use gluten free tamari or coconut aminos for paleo if necessary)

1/2 cup water

4 tablespoons honey (use raw for paleo)

4 Tablespoons hoisin sauce (use gluten free or a homemade paleo

3 garlic cloves, minced

1 tsp grated fresh ginger

1/4 - 1/2 teaspoon dried red pepper chili flakes

Cornstarch slurry

2 tablespoons cornstarch (use arrowroot powder for paleo)

3 tablespoons water

For meal prep

Cooked rice, quinoa or noodles

Lunch containers

Instructions

1. In a large bowl or zip-top bag, combine the chicken, cornstarch, salt and black pepper. Shake until well-coated.
2. Make the sauce In a medium bowl, whisk together all the ingredients for the sauce, set aside.
3. For Slow Cooker Method:
4. Heat oil in a large skillet over medium-high heat. (You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. Chicken will not have that crispy coating) Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker and pour sauce over top.
5. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTES)
6. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl and stir into the slow cooker. Toss in the dried red chili peppers, red bell peppers, zucchini and cashews, stirring to combine. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up.
7. Sprinkle with sesame seeds, green onions and serve over zoodles, cauliflower rice, quinoa or your favorite rice.
8. For Instant Pot Method:
9. Turn Instant Pot to SAUTE (skip this step and just cook on MANUAL for 5 minutes if you are in a pinch or prefer. The chicken won't have that crispy coating.) Allow pan to heat up for a few minutes then add oil. Cook chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add back to the Instant Pot and pour sauce over top.
10. Close and seal Instant Pot.
11. Click MANUAL and set for 3 minutes, let naturally release for 15-20 minutes. Transfer chicken to a large serving plate or bowl.
12. Turn Instant Pot to SAUTE. Toss in the zucchini, bell peppers and dried red chili peppers. Cook for 2-3 minutes, until tender. Combine the corn starch with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Return chicken back to the pot and cook for another 1-2 minutes until everything is heated through.
13. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
14. For meal prep
15. Cook rice or your favorite side and divide evenly into lunch containers. Add cooked chicken and vegetables, cover and store in fridge for up to 4 days.

Notes

**If you can't find dried red chili peppers, add an additional 1 teaspoon red pepper chili flakes

***If your slow cooker runs hot, be sure to check on chicken earlier as it may cook faster than the suggested cooking times.

7.8.1.2

475

https://bestrecipepicks.com/kung-pao-chicken/

More lunch bowls you might like:

General Tso’s Chicken Lunch Bowls

Slow Cooker Teriyaki Chicken Lunch Bowls

Chicken Chow Mein Lunch Bowls

Cashew Chicken Lunch Bowls

Slow Cooker Sweet & Sour Lunch Bowls

Slow Cooker Orange Lunch Bowls

Chicken Lo Mein Lunch Bowls

Asian Lemon Chicken Lunch Bowls

Honey Lime Chicken with Asparagus Lunch Bowls

Shrimp Teriyaki Zoodles

More lightened up takeout favorites:

Skinny General Tso’s Chicken

Skinny Beef and Broccoli

Healthy Cashew Chicken