Asian-Spiced Chicken And Beans Recipe

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

How to make Asian-Spiced Chicken And Beans

1. Cover combined beans with 2 inches water in large saucepan and heat to boiling; let boil, uncovered, 2 to 3 minutes.
2. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours.
3. Drain soaking water and rinse.
4. Place beans, chicken, carrots, garlic, ginger, and 1 ¼ cups chicken broth in slow cooker; stir well.
5. Cover and cook on low until beans are tender, 5 ½ to 6 hours.
6. Turn slow cooker to high.
7. Stir in combined cornstarch and remaining ½ cup chicken broth; stir in crushed red pepper.
8. Cover and cook until thickened, about 30 minutes.
9. Stir in soy sauce.
10. Serve over rice; sprinkle with green onions and peanuts.

Notes