Asian-spiced Chicken And Beans - Chicken

Chicken >> Asian-spiced Chicken And Beans

Ingredients:

						
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

Preparation:
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.