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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 379.4
  • Total Fat: 1.9 g
  • Cholesterol: 37.9 mg
  • Sodium: 998.5 mg
  • Total Carbs: 61.8 g
  • Dietary Fiber: 14.7 g
  • Protein: 28.3 g

View full nutritional breakdown of Asian Spiced Chicken and Beans (New WW 9 Pts) calories by ingredient
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Asian Spiced Chicken and Beans (New WW 9 Pts)

Submitted by: ANICHOLS3902

Introduction

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.
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.

Number of Servings: 6

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
    3 Cups cooked rice
    Sliced green onions and tops, for garnish

Directions

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.

Serving Size: 6 servings, about 1/2 cups rice and 1 cup Chicken and Beans

Number of Servings: 6

Recipe submitted by SparkPeople user ANICHOLS3902.






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