Asian Spiced Chicken and Beans
1 (15-ounce) can Navy beans, rinsed, drained
1 (15-ounce) can red beans, rinsed, drained
1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
3 large carrots, diagonally sliced
2-3 tsp minced garlic
2-3 tsp minced ginger or 1-2 tsp ground ginger
1 (14 1/2-ounce) can reduced-sodium, fat-free chicken broth (divided use)
2 Tbs cornstarch
1/2 tsp crushed red pepper
2 to 3 Tbs reduced-sodium soy sauce
4 cups cooked rice
Sliced green onions and tops as garnish
Chopped peanuts as garnish
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, 51/2 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.
Makes 6 servings.
See other recipes submitted by Chet Day