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Chicken >> Asian-spiced Chicken And Beans
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Chicken >> Asian-spiced Chicken And Beans


½ Cup Dry-packaged Navy Beans Or 1 Can (15 Ounces) Navy Beans, Rinsed, Drained ½ Cup Dry-packaged Red Beans Or 1 Can (15 Ounces) Red Beans, Rinsed, Drained 1 Pound Boneless Skinless Chicken Breast, Cut Into ½-inch Cubes 3 Large Carrots, Diagonally Sliced 2 To 3 Teaspoons Minced Garlic 2 To 3 Teaspoons Minced Gingerroot Or 1 To 2 Teaspoons Ground Ginger 1 Can (14 ½ Ounces) Reduced-sodium Fat-free Chicken Broth, Divided 2 Tablespoons Cornstarch ½ Teaspoon Crushed Red Pepper 2 To 3 Tablespoons Reduced-sodium Soy Sauce 4 Cups Cooked Rice Sliced Green Onions And Tops, As Garnish Chopped Peanuts, As Garnish
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.
Place Beans, Chicken, Carrots, Garlic, Ginger, And 1 ¼ Cups Chicken Broth In Slow Cooker; Stir Well.
Cover And Cook On Low Until Beans Are Tender, 5 ½ To 6 Hours.
Turn Slow Cooker To High.
Stir In Combined Cornstarch And Remaining ½ Cup Chicken Broth; Stir In Crushed Red Pepper.
Cover And Cook Until Thickened, About 30 Minutes.
Stir In Soy Sauce.
Serve Over Rice; Sprinkle With Green Onions And Peanuts.

Makes 6 Servings (about 1 ½ Cups Each). You can serve with your family and friends.
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