Asian-Spiced Chicken and Beans
Keys: Chicken Crockpot Casserole Poultry
Yield: 6
Ingredients:
1 x 15-ounce can navy beans rinsed, drained
1 x 15-ounce can red beans rinsed, drained
1 lb boneless skinless chicken breast cut into 1/2-inch
cubes
3 lrg carrots diagonally sliced
3 tsp minced garlic
3 tsp minced ginger
Method:
1 14 1/2-Ounce can reduced-sodium fat-free chicken broth - divided
2 tablespoons cornstarch
1/2 teaspoon crushed red pepper
2 tablespoons reduced-sodium soy sauce - (2-3)
4 cups cooked rice
sliced green onions
with tops, as garnish
chopped peanuts
as garnish
Instructions:
Place beans, chicken, carrots, garlic, ginger and 1 1/2 cups chicken
broth in slow cooker, and stir well. Cover and cook on low until beans
are tender, 5 1/2 to 6 hours. Turn slow cooker to high. Stir in combined
cornstarch and remaining 1/2 cup chicken broth; stir in crushed red
pepper. Cover and cook until thickened, about 30 minutes. Stir in soy
sauce.
Serve over rice; spinkle with green onions and peanuts.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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