Asian-spiced Chicken & More In A Crock Pot
From DetroitTokyo 13 years ago
- 30min to make
- Serves 6-8
This is an idea I've had bouncing around my head for a while & I'm glad I finally got it out. A great meal w/nice flavors and lots of vegetables.
Ingredients
chicken
- 2 boneless skinless chicken breasts, cubed shopping list
- 2 tbsp olive oil/sesame oil shopping list
- 1 tbsp soy sauce shopping list
- 1 1/2 tsp Oriental/Chinese Five Spices powder shopping list
- 1 tsp Gomasio (sesame seeds, seaweed & sea salt) shopping list
- 1 cup onion, chopped (about half a med/large onion) shopping list
- 5 cloves garlic, minced or grated shopping list
- crushed red pepper flakes to taste shopping list
& More
- 2 cups carrots, sliced shopping list
- 3 cups bean sprouts shopping list
- 4 cups packed Napa cabbage, white ribs removed - roughly chopped shopping list
- 3 cups packed Bok Choy, white ribs removed, roughly chopped shopping list
- 2 cups celery, chopped shopping list
- 3 tsp ginger root, peeled & grated shopping list
- 1 15oz. can kidney/red beans, drained shopping list
- 1 15oz. can navy/northern beans, drained shopping list
- 1 cup edamame (soy beans), shelled - frozen is okay shopping list
- 2 cups chicken stock, reserve 1/2 cup shopping list
- 3 tbsp soy sauce shopping list
- crushed red pepper flakes to taste shopping list
- sea salt to taste shopping list
- 2 tbsp corn starch shopping list
- 1 4oz. can/tub baby corn, drained shopping list
- 1 5oz. can/tub bamboo shoots, drained shopping list
Garnish
- scallions, green & white parts chopped shopping list
- cilantro leaves shopping list
How to make it
Chicken
- In a glass bowl (sealable & large enough to contain chicken) combine oil, soy sauce, five spices, Gomasio, and red pepper flakes. Mix well. Add chicken and toss to coat. Cover and refrigerate overnight if possible, but a couple hours will do.
- After marinate time is up, heat a large skillet over medium heat. Add chicken and cook for about 7 minutes, stirring occasionally. Add onion and cook for 2-3 minutes, stirring occasionally. Add garlic and cook for another minute or 2. Remove from heat.
& More
- Spray crock with non-stick cooking spray. Place chicken, carrots, sprouts, cabbage, bok choy, celery, ginger, beans, 1 1/2 cups chicken stock, soy sauce, red pepper and sea salt. Mix well. Cover and cook on low for 4 hours.
- Mix corn starch with remaining chicken stock. Add mixture to pot along with baby corn and bamboo shoots. Stir well. Cover and cook on high for 30 min-1 hour. Garnish & serve over rice if desired. I served it with Shiitake Fried Rice.
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