4-6 dried red chili peppers, split and seeds removed
1 orange bell pepper, sliced
1 small white onion, sliced
4 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
3 tablespoons cornstarch
Toasted salted cashews, to top
Green onion, thinly sliced to garnish
Medium grain rice, such as Calrose, to serve
Heat oil in a skillet over medium-high heat, season the chicken breast with salt and pepper and saute until browned on all sides, about four minutes. Add the chicken to the crock pot.
Add in the chicken broth, soy sauce, 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 four hours.
About 30 minutes before you’ve finished cooking (at the three hour and 30 minute mark), combine equal parts water and cornstarch (about two 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.
Serve the Kung Pao Chicken over rice with cashews on top and green onion to garnish.