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Ingredientes
- 1 x 15-oz can navy beans rinsed, liquid removed
- 1 x 15-oz can red beans rinsed, liquid removed
- 1 lb boneless skinless chicken breast cut into 1/2-inch cubes
- 3 lrg carrots diagonally sliced
- 3 tsp chopped garlic
- 3 tsp chopped ginger
Direcciones
- 1 14 1/2-Oz can reduced-sodium fat-free chicken broth - divided2 Tbsp. cornstarch1/2 tsp. crushed red pepper2 Tbsp. reduced-sodium soy sauce - (2-3)
- 4 c. cooked ricesliced green onionswith tops, as garnishchopped peanutsas garnish
- Instructions:Place beans, chicken, carrots, garlic, ginger and 1 1/2 c. chicken broth in slow cooker, and stir well. Cover and cook on low till beans are tender, 5 1/2 to 6 hrs. Turn slow cooker to high. Stir in combined cornstarch and remaining 1/2 c. chicken broth; stir in crushed red pepper. Cover and cook till thickened, about 30 min. Stir in soy sauce.
- Serve over rice; spinkle with green onions and peanuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 6 servings | |
| Calories 354 | |
| Calories from Fat 13 | 4% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 435mg | 18% |
| Potassium 1281mg | 37% |
| Total Carbs 54.89g | 15% |
| Dietary Fiber 19.4g | 65% |
| Sugars 3.06g | 2% |
| Protein 31.46g | 50% |
