- 2 lbs boneless, skinless chicken breast, cut into 1” cubes
- Salt and pepper
- 2 tablespoons oil
- 1/2 cup low sodium chicken broth
- 1/3 cup low sodium soy sauce
- 1/3 cup balsamic vinegar or Chinese black vinegar
- 1/4 cup sugar
- 2 tablespoons hoisin sauce
- 6–10 dried red chili peppers, split and seeds removed (adjust according to desired heat level)
- 1 orange bell pepper, sliced
- 1/2 medium white onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 2 tablespoons cornstarch
- Peanuts or cashews, to top
- Green onion, to garnish
- Rice, to serve
- Heat oil in a skillet over medium-high heat (or, if you have a multicooker you can just do it right in the crock pot, which is awesome). Season the chicken breast with salt and pepper and saute until browned on all sides, about 4 minutes. Add the chicken to the crock pot.
- Add in the chicken broth, soy sauce, balsamic vinegar, sugar, and hoisin sauce. Give the pot a light stir. Then, add in the chilis, bell pepper, onion, garlic, and ginger, and stir once more. Cover and cook on low heat for 4 hours.
- About 30 minutes before you’ve finished cooking (at the 3 hour and 30 minute mark), combine equal parts water and cornstarch (about 2 tablespoons of each) in a small bowl, whisking together until smooth. Add the slurry to the crock pot and mix well. Continue to cook for another 30 minutes, or until sauce has thickened.
- While you wait for the sauce to thicken, slice your green onions in half, longways. Keep slicing until you have thin strips. Place the green onions in a bowl of ice water and let sit. This will make them curl up. Pictures of this process are also on the Spicy Fried Shrimp post.
- Serve the Crock Pot Kung Pao Chicken over rice with peanuts or cashews on top and the curled green onion to garnish.