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- 2 lbs boneless, skinless chicken thighs - Cut into bite-sized pieces For this dish, I love using chicken thighs. They stay tender and juicy when cooked slowly. Cut the chicken into small pieces so they soak up the sauce well. - 1/2 cup low-sodium soy sauce - 1/4 cup rice vinegar - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 tablespoon freshly grated ginger - 3 cloves garlic, minced - 1 teaspoon red pepper flakes The sauce is key to this dish. Start with soy sauce for saltiness. Rice vinegar adds a nice tang. Brown sugar gives it sweetness, while sesame oil adds rich flavor. Fresh ginger and minced garlic bring depth. Adjust red pepper flakes for your preferred spice level. - 1 red bell pepper, diced - 1 green bell pepper, diced - 4 green onions, chopped (plus extra for garnish) - 1 cup unsalted roasted peanuts Adding veggies makes the dish colorful and crunchy. Dice the red and green bell peppers into small pieces. Chop green onions for freshness and a pop of color. Peanuts add a nice crunch and nutty flavor. {{ingredient_image_2}} To start, you need to make the sauce. In a medium bowl, mix together these ingredients: - 1/2 cup low-sodium soy sauce - 1/4 cup rice vinegar - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 tablespoon freshly grated ginger - 3 cloves garlic, minced - 1 teaspoon red pepper flakes Whisk this mix until the sugar dissolves. This sauce is the key to great flavor. Next, take your chicken thighs and cut them into bite-sized pieces. Place them in the crockpot. Pour the sauce over the chicken. Make sure every piece is covered. Stir gently to coat the chicken well. Now, it's time for the veggies. Dice up one red bell pepper and one green bell pepper. Sprinkle these diced peppers over the chicken. Gently fold them into the mixture. Be careful not to break the chicken pieces. Cover your crockpot and set it to cook. You have two options: cook on low for 6 to 7 hours or high for 3 to 4 hours. When it's done, the chicken will be tender and fully cooked. About 30 minutes before serving, it’s time for the final touches. Add in 1 cup of unsalted roasted peanuts and 4 chopped green onions. Stir these ingredients in gently. This adds crunch and freshness to your dish. When it's ready, serve the Kung Pao Chicken over hot cooked rice. For an extra pop of color, garnish with more chopped green onions. Enjoy this tasty meal with your family or friends! To adjust the spice level, use red pepper flakes. Start with one teaspoon. If you like more heat, add more flakes. You can also mix in chili paste for a different kick. Taste the sauce before cooking. This helps you find your perfect balance. When cutting chicken thighs, make sure they are even. Aim for bite-sized pieces. This helps them cook evenly in the crockpot. A sharp knife works best. Cut against the grain to keep the meat tender. This ensures that every bite is juicy and full of flavor. For a vibrant look, use colorful bowls. A lime wedge adds a nice touch. Place the Kung Pao Chicken on a bed of white rice. Sprinkle extra green onions on top for color. This not only looks good but also adds fresh flavor. Enjoy your delicious meal! Pro Tips Adjust Spice Level: If you prefer a milder dish, reduce the amount of red pepper flakes or omit them entirely. You can always add hot sauce at the table for those who enjoy more heat. Marinate for Extra Flavor: For a deeper flavor, marinate the chicken in the sauce mixture for at least 30 minutes before placing it in the crockpot. Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor profile of the dish. Avoid using pre-minced or powdered versions if possible. Garnish Wisely: Adding a sprinkle of sesame seeds along with the extra green onions as a garnish can elevate the presentation and add a nutty flavor to the dish. {{image_4}} You can swap chicken thighs for chicken breasts. Chicken breasts cook quickly, so check them often. If you want a vegetarian option, try using tofu. Press the tofu to remove extra water. Then cut it into cubes. Add it to the crockpot just like the chicken. Both options work well and taste great. Feel free to change the vegetables. Broccoli and snap peas add nice crunch. Carrots or zucchini can also work. Use what you have in your fridge. Just cut them into small pieces. This helps them cook evenly. Mixing different veggies can make the dish even more colorful. Want your dish sweeter? Add more brown sugar. If you like it tangy, add a splash of rice vinegar. You can also try adding hoisin sauce for a deeper flavor. Adjust the red pepper flakes if you want more heat. Taste as you go to find your perfect balance. To store leftover Kung Pao Chicken, let it cool first. Transfer it to an airtight container. Keep it in the fridge for up to four days. Make sure to label the container with the date. This will help you track how long it has been stored. If you want to freeze your Kung Pao Chicken, use a freezer-safe container. Portion it into smaller servings. This way, you can easily thaw what you need later. For best taste, eat it within three months. To reheat, thaw it overnight in the fridge before warming it on the stove or in a microwave. In the fridge, Kung Pao Chicken lasts about four days. If you freeze it, the shelf life is around three months. Always check for signs of spoilage, like off smells or changes in color. When in doubt, it’s best to throw it out. Yes, you can make Kung Pao Chicken in a regular pot. Just follow these steps: - Start by making the sauce in a bowl as you would for the crockpot. - Heat a large pot over medium heat. - Add the chicken pieces and brown them for about 5 minutes. - Pour the sauce over the chicken, stirring to coat. - Add the bell peppers and cover the pot. - Cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through. This method gives you a tasty dish in less time. Kung Pao Chicken pairs well with several sides: - Steamed white rice or brown rice - Fried rice, which adds more flavor - A fresh green salad for crunch - Stir-fried vegetables for extra nutrition - Egg rolls or spring rolls for a fun appetizer Each option adds a different touch to your meal. If you love heat, here are some tips to spice up your Kung Pao Chicken: - Add more red pepper flakes to the sauce. - Include sliced fresh chilies, like jalapeños or serranos. - Use chili paste or hot sauce in the sauce mix. - Consider adding crushed red pepper on top when serving. These options let you adjust the spice to your liking! This blog post explored how to make Kung Pao Chicken from scratch. We covered the key ingredients, step-by-step cooking instructions, and tips for enhancing flavor. You can customize the dish with different proteins or veggies to fit your tastes. We also discussed storage tips to keep leftovers fresh. Remember, this recipe is versatile and fun! Enjoy creating your own Kung Pao Chicken, and don’t hesitate to share it with family and friends!

Crockpot Kung Pao Chicken

A flavorful and spicy chicken dish cooked slowly in a crockpot, perfect for serving over rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine Chinese
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 red bell pepper diced into bite-sized pieces
  • 1 green bell pepper diced into bite-sized pieces
  • 1 cup unsalted roasted peanuts
  • 4 green onions chopped
  • 1 serving cooked rice for serving

Instructions
 

  • In a medium-sized bowl, combine the soy sauce, rice vinegar, brown sugar, sesame oil, freshly grated ginger, minced garlic, and red pepper flakes. Whisk these ingredients together until the sugar is dissolved and the mixture is well blended.
  • Take the bite-sized chicken pieces and place them in the crockpot. Pour the prepared sauce over the chicken, ensuring all pieces are well coated. Stir gently to evenly distribute the sauce.
  • Sprinkle the diced red and green bell peppers on top of the chicken in the crockpot. Gently fold the peppers into the mixture, taking care not to break up the chicken pieces.
  • Cover the crockpot with its lid and cook on the low setting for 6 to 7 hours or on the high setting for 3 to 4 hours. The chicken should be tender and thoroughly cooked by the end of the cooking time.
  • About 30 minutes before you are ready to serve, add the unsalted roasted peanuts and chopped green onions into the crockpot. Stir these ingredients in gently to incorporate them into the dish.
  • Once cooked, spoon the Kung Pao Chicken over a generous serving of hot cooked rice. If you like, garnish with additional chopped green onions for a fresh touch.

Notes

For a vibrant presentation, serve in colorful bowls and include a lime wedge on the side for an extra zing.
Keyword chicken, crockpot, easy, kung pao, spicy