Skinny Slow Cooker Kung Pao Chicken

⅓ cup cornstarch (or arrowroot powder)

¼ tsp salt

¼ tsp black pepper

1 lb boneless, skinless chicken breasts (about 2 pieces), cut into bite-sized chunks

1 tablespoon avocado oil or olive oil

note: *4 to 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE

⅔ cup roasted cashews (or roasted peanuts)

1 red bell pepper, chopped into bite-sized pieces

1 medium zucchini, chopped into halves

subheading: Sauce (Feel free to double the sauce if you like more sauce):

½ cup low-sodium soy sauce

½ cup water

3 Tablespoons honey

2 Tablespoons hoisin sauce

3 garlic cloves, minced

1 tsp grated fresh ginger

¼ to ½ teaspoon dried red pepper chili flakes

subheading: Cornstarch slurry:

2 Tablespoons cornstarch or arrowroot powder

2 to 3 Tablespoons water (plus more as needed to thin out consistency of sauce)

Directions at therecipecritic.com

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