Slow Cooker Kung Pao Chicken

• Gluten free

• Meat

  • 1 lb Chicken breast

• Produce

  • 1/4 cup Green onion
  • 1 cup Peanuts
  • 1 Red bell pepper, large

• Canned Goods

  • 1 8 oz can Water chestnuts

• Condiments

  • 3 tbsp Chili garlic sauce
  • 3 tbsp Hoisin sauce
  • 1 tbsp Honey
  • 2 tsp Sriracha
  • 1/4 cup Tamari soy sauce

• Baking & Spices

  • 2 tbsp Arrowroot powder

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Coconut oil
  • 1 tsp Sesame oil

Found on wholesomelicious.com

Description

Ingredients

• 1 lb chicken breast
• 2 tbsp arrowroot powder
• 2 tbsp coconut oil
• ¼ cup Tamari Soy Sauce
• 3 tbsp hoisin sauce*
• 3 tbsp chili garlic sauce
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tsp sriracha
• 1 tsp sesame oil
• 1 large red bell pepper, cut into ½ inch pieces
• 1 8 oz can water chestnuts
• 1 cup peanuts
• ¼ cup chopped green onion for garnish (optional)

Directions

• Begin by heating up a large skillet to medium high heat.
• Meanwhile, prepare your chicken. Cut your chicken breasts into 1-2 inch pieces or cubes. Place in a medium sized bowl, and sprinkle with arrowroot powder. Mix to coat the chicken.
• Melt the coconut oil in the skillet, and add chicken. Cook briefly on each side, about 2-3 minutes. Chicken should not be cooked through when you remove it.
• Toss chicken in the slow cooker.
• Meanwhile, make your sauce: mix together soy sauce, chili garlic sauce, hoisin sauce, apple cider vinegar, honey, sriracha, and sesame oil. Pour over chicken in slow cooker. Add chopped bell pepper.
• Cook on low for 2-3 hours. Add in water chestnuts, peanuts, and green onion (if using). Serve with rice.