Budget Menu & Dirt Cheap Recipes Dump Recipes Asian Spiced Chicken and Beans

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      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

      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, about 1 1/2 cups each.

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Budget Menu & Dirt Cheap Recipes Dump Recipes Asian Spiced Chicken and Beans