Kung Pao Chick’n


Another slow cooker specialty. All you have to do when you get some is cook some rice and your dinner is ready. Who doesn’t like that after a long day at work?


For the sauce
1 teaspoon garlic powder
1 tablespoon grated ginger
1 1/2 cups water
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
2 teaspoons Better than Bouillon vegetable paste
1/4 teaspoon red pepper flakes


1 red bell pepper, cored and diced
5 ounces of mushrooms chopped
1 can water chestnuts, drained
4 Gardein chick’n scallopini patties, chopped
2 to 3 tablespoons cornstarch
2 tablespoons sesame oil


Make the sauce in a small bowl. Chop the bell pepper, mushrooms and chick’n. Combine with water chestnuts and sauce. Stir to combine and cook on low for 6 to 8 hours. Make a thickener by mixing the cornstarch with some of the sauce from the slow cooker in a small cup, then add it back to the slow cooker. Right before serving stir in the sesame oil. Serve over cooked brown rice.


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