Ayam Kung Pao Pemasak Lambat Kurus

Instructions

1. In a large ziplock bag, add 1 ¼ pounds cubed boneless skinless chicken breasts pieces, ⅛ teaspoon salt, and ¼ teaspoon black pepper. Shake to coat the chicken.
2. Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and the seasoned chicken. Cook the chicken for about 5-7 minutes or until browned. Transfer chicken into the slow cooker.
3. In a medium bowl, whisk together ½ cup low-sodium soy sauce, ½ cup water, 3 tablespoons honey, 2 tablespoons hoisin sauce, 3 cloves minced garlic, 1 teaspoon grated fresh ginger, and ¼ teaspoon dried red pepper chili flakes. Pour the sauce over the chicken in the slow cooker.
4. Cover and cook on LOW for 2-4 hours or on HIGH for 1-3 hours. (SEE NOTE)
5. About 30 minutes before serving, whisk together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir into the slow cooker. Add 1 large chopped red bell pepper, 1 medium chopped zucchini, ⅔ cup roasted cashews, and **4-6 dried red chili peppers.
6. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened. Add more water to thin out the sauce to your preferred consistency.
7. Sprinkle with sesame seeds and green onions and serve over rice, quinoa, or noodles, if desired.