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Asian-Spiced Chicken and Beans

  • 6servings
  • 375calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup dry-packaged navy beans

  2. 1/2 cup dry-packaged red beans

  3. 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes

  4. 3 large carrots, diagonally sliced

  5. 2 to 3 teaspoons minced garlic

  6. 2 to 3 teaspoons minced gingerroot or 1 to 2 teaspoons ground ginger

  7. 1 can (14 1/2 ounces) reduced-sodium fat-free chicken broth - divided use

  8. 2 tablespoons cornstarch

  9. 1/2 teaspoon crushed red pepper

  10. 2 to 3 tablespoons reduced-sodium soy sauce

  11. 4 cups cooked rice

  12. Sliced green onions and tops, as garnish

  13. Chopped peanuts, as garnish

Instructions Jump to Ingredients ↑

  1. Cover combined beans with 2 inches water in large saucepan and heat to boiling; let boil, uncovered, 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse.

  2. Place beans, chicken, carrots, garlic, ginger, and 1 1/4 cups chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender, 5 1/2 to 6 hours.

  3. 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.

  4. Serve over rice; sprinkle with green onions and peanuts.

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