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Asian-Spiced Chicken and Beans




Source of Recipe


Internet


List of Ingredients




1 lb. canned navy beans, drained and rinsed
1 lb. canned red beans, drained and rinsed
1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
3 carrots, diagonally sliced
2-1/2 tsp. garlic, minced
2-1/2 tsp. fresh ginger root, minced, or 1 tsp. ground ginger
1-3/4 cups low sodium chicken broth, fat-free
2 Tbs. cornstarch
1/2 tsp. red pepper, crushed
2-1/2 Tbs. low sodium soy sauce
4 cups cooked rice


Recipe



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

Turn slow cooker to high. Stir in combined cornstarch and remaining chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce.

Serve over rice. Optional: sprinkle with green onions and peanuts.