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Slow Cooker Asian Chicken
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Not all good Asian cooking needs to be done in a wok. Give your wrist a rest from all the tossing and stir-frying and let the crockpot do the work for you. Fresh ginger and orange peel bring a lovely aromatic flavor to the chicken, and crunchy cashews on top add a great textural element.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
8 boneless, skinless chicken breast halves
1 can (15 ounce size) whole baby corn, drained
1 can (8 ounce size) sliced water chestnuts, drained
1 large red bell pepper, sliced
1/2 cup chopped onion
1 teaspoon grated fresh ginger
4 strips fresh orange peel
3/4 cup stir-fry or teriyaki sauce
chopped cashews or peanuts
directions
Place the chicken breasts in the bottom of the crock pot. Top with the baby corn, water chestnuts, bell pepper, onion, ginger, and orange peel. Drizzle the stir fry sauce evenly over the ingredients.
Cover the crock pot and cook on low for 4-5 hours or until the chicken is cooked through.
Serve the chicken with the sauce and vegetables, sprinkled with chopped nuts, if desired.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
278 calories, 2 grams fat, 22 grams carbohydrates, 41 grams protein per serving. This recipe is low in fat.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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