Kung Pao Chicken Made at Home

宫保雞丁

 So this kind of goes against the theme

but I LOVE Chinese take-out! 

However, 

we live outside of city-limits 

and there's certainly no food-delivery out here.

Hence, Kung Pao Chicken Made at Home!

This is one of those easy weeknight recipes

that I LOVE!

Honestly it's only semi-homemade

because it calls for store-bought sauce,

which makes it super quick and easy!

It's also cooked in the slow-cooker 

but only takes 4 hours,

which makes it the perfect go-to meal 

for those incredibly busy days when 

you haven't given a single thought to dinner

until sometime in the late afternoon.

Here's how easy it is:

Step One: Chicken Goes into the Crock Pot 

Q: Do you say "crock pot" or "slow cooker"?

Tips: Use non-stick spray for easy clean up.

I always, always season my chicken breasts prior to cooking, 

even if the recipe doesn't call for it, because nobody likes bland chicken. 

This time I seasoned with a Garlic Herb blend. 

Cook on High 3.5 Hours 

until cooked through but not completely fall-apart

Step Two: Chicken comes out of the Crock pot

Cut into Cubes

Back into the crock pot it goes.

Step Three: Chop Veggies

Step Four: Prepare Sauce

I mixed Panda Express Kung Pao Sauce

and half a jar of 

apricot/pineapple preserves

Step Five: Add chopped veggies 

and sauce to Crock Pot.

Stir!

Cook for 30 more minutes on High.

Step Six: Cook up some rice 

while Kung Pao is finishing up.

I love this Basmati Rice

which cooks up in 20 minutes.

Last step: Serve over rice.

*Garnish with Green Onions

and Peanuts*

Enjoy!

Adapted from The Frugal Girls