Crock Pot Kung Pao Cashew Chicken Recipe

February 4, 2010 by DanicasDaily
Filed under: Recipes 

One of my favorite things in life is ASIAN inspired foods.  I LOVE spicy chicken recipes that are loaded with vegetables and a little nutty crunch like King Pao Cashew Chicken.  This recipe is super easy because your crockpot does all the hard work for you.  You simply prep everything and let it cook all day.  You can mix and match your vegetables to get creative (I think mushrooms would be an AWESOME addition).  Adjust the heat to your liking, but, remember, you can always add more AFTER it is done, like I did :D

My inspiration for this recipe came from the new Weight Watchers Slow Cook It Cookbook, however, I cannot say that I took away much from their recipe.  The recipe was not spicy and used only frozen peppers and water chestnuts (sorta boring).  So, I spiced it up a bit or a lot (HELLO SRIRACHA!), added a TON of fresh veggies and a little nuttiness.

Enjoy!

Crock Pot Kung Pao Chicken Recipe

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INGREDIENTS:

3 Tbsp hoisin sauce

3 Tbsp dry sherry or low-sodium chicken broth

3 Tbsp ketchup

2 Tbsp low-sodium soy sauce

1 Tbsp ginger, peeled and grated

1/2 tsp crushed red pepper flakes

1 Tbsp Sriracha Hot Sauce (adjust if you want it not as spicy)

1 lb organic boneless, skinless chicken breast, chopped into 1 inch pieces

3 c of your favorite vegetables, chopped ~ here is what I used:

   * 1 c broccoli

   * 1 yellow and 1 green bell pepper, chopped

   * 1 red onion, chopped

   * 3 carrots, peeled and thinly sliced

   * 2 celery stalks, chopped

2 Tbsp water

1 Tbsp corn starch or 1/2 Tbsp arrow root

4 Tbsp roasted cashews, optional

1 green onion, sliced, optional

Serve over sprouts, rice or enjoy straight up ~ it’s delicious no matter how you serve it.

INSTRUCTIONS:

1.  Spray your crock pot with nonstick cooking spray to make it easier to clean.

2.  Combine hoisin sauce, sherry, ketchup, soy sauce, ginger, red pepper flakes and sriracha sauce.  Add chicken and place in prepared crock pot.  Cover and cook until chicken is fork tender, 2-3 hours on high, 6-8 hours on low.

3.  About 30 minutes before cooking time is up, mix water and cornstarch/arrowroot in a small bowl until smooth.  Stir cornstarch mixture and all your vegetables into your crock pot.  Cover and cook on high until the mixture simmers and thickens and the vegetables are crisp tender.

Makes 4 LARGE 1 1/2 c servings, 4 points each ~ BARGAIN! 

Nutritional information per serving (calculated using sprouts and optional ingredients):

Calories 201.5, Total Fat 4.3 g, Saturated Fat 0.7 g, Polyunsaturated Fat 0.4 g, Monounsaturated Fat 0.2 g, Cholesterol 10.7 mg, Sodium 752.4 mg, Potassium 433.6 mg, Total Carbohydrate 30.1 g, Dietary Fiber 4.4 g, Sugars 10.5 g, Protein 9.7 g

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Comments

3 Comments on Crock Pot Kung Pao Cashew Chicken Recipe

  1. marie on Fri, 5th Feb 2010 8:48 am

    2. Thank you! I WILL try this soon.

  2. Treats | Danica's Daily on Sat, 6th Feb 2010 7:43 am

    3. [...] week long my co-worker said she wanted to treat me to lunch since I shared my Crock Pot Kung Pao Cashew Chicken.  I told her she totally didn’t need to because well, I can only freeze so much and I can [...]

  3. Year of the Tiger (well, not Woods) « Simply Shaka on Sun, 14th Feb 2010 5:24 pm

    4. [...]  Then I watched Love Actually and prepped dinner in the crockpot…….Crock Pot Kung Pao Cashew Chicken that I saw on Danica’s site. [...]

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