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    Asian Spiced Chicken and Beans


    Source of Recipe


    rick

    Recipe Introduction


    servings 6
    points 7 ( 1 1/2 cups)

    List of Ingredients




    1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.
    1/2 Cup dry packaged Red Beans or 1(15 ounce) can Red beans, rinsed and drained.
    1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes.
    3 large carrots, diagonally sliced
    2 to 3 teaspoons minced garlic, to taste
    2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste
    1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth 2 Tablespoons cornstarch
    1/2 Teaspoon crushed red pepper
    2 to 3 Tablespoons reduced sodium soy sauce
    4 Cups cooked rice
    Sliced green onions and tops, for garnish
    Chopped peanuts for garnish

    Recipe



    If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 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 beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours. Turn slow cooker to high. Combine cornstarch with remaining 1/2 cup broth and stir into mixture in cooker; 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,

    Per serving: Calories: 375 Fat: 3g Fiber: 10g Carbs: 56g Sodium: 285mg Protein: 30g Chol: 46mg

 

 

 


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