Asian-Spiced Chicken and Beans


Asian-Spiced Chicken and Beans 1/2 cup dry-packaged Navy beans or 1 can (15 ounces) Navy beans, rinsed, drained 1/2 cup dry-packaged Red beans or 1 can (15 ounces) Red beans, rinsed, drained 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes 3 large carrots, diagonally sliced 2 to 3 teaspoons minced garlic 2 to 3 teaspoons minced gingerroot or 1 to 2 teaspoons ground ginger 1 can (14 1/2 ounces) reduced-sodium fat-free chicken broth, divided 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, as garnish Chopped peanuts, as garnish


Cover Combined Beans With 2 Inches Water In Large Saucepan And Heat To Boiling; Let Boil, Uncovered, 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. Place

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