Thursday, April 1, 2010

Kung Pao Chicken - Slow Cooker Recipe

3 tbsp hoisin sauce
3 tbsp dry sherry or chicken broth
3 tbsp ketchup
2 tbsp soy sauce
2 tbsp thin sliced ginger *I used ground
1lb chicken, cut into 3/4 inch cubes
8oz can water chestnuts, drained
1/4 tsp red pepper flakes
2 tbsp water
1 tbsp corn starch
3 cups onion & pepper, diced

Combine hoisin sauce, sherry/broth, soy sauce, ketchup, ginger & red pepper flakes in crock pot. Stir in chicken & water chestnuts. Cook on low 6-8 hours.

20 minutes before cooking time is up, mix water & corn starch in a bowl. Stir in with onions & peppers into the crock pot. Cook additional 15 mins.

Serve over rice.

4pts (not including the rice)

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