Forty-Two Echoes

 

More work than most slow cooker meals, but worth it.

 

Slow Cooker Kung Pao Chicken

 

1 1/2 pounds chicken, cubed

3 tablespoons oil, divided

1/3 cup water

1/3 cup soy sauce

1/3 cup rice wine vinegar

1/4 cup brown sugar

2 tablespoons hoisin

4 cloves garlic, crushed

1 teaspoon grated ginger

6 dried red chili peppers

2 tablespoons cornstarch

1 bell pepper, coarsely chopped

1 zucchini, cubed

1/3 cup peanuts

 

Heat half the oil over medium-high heat; brown chicken. Place in slow cooker with dried chilies. Combine water, soy sauce, vinegar, brown sugar, hoisin sauce, garlic, and ginger in bowl. Stir until combined. Pour over chicken and peppers in slow cooker. Cover and cook on low for 4 hours. Whisk cornstarch into 2 tablespoons water; add to chicken. Cover and cook 10 minutes. Meanwhile, sauté pepper and zucchini in remaining oil. Add peppers, zucchini and peanuts to slow cooker and stir. Serve over hot rice.