Busters Recipes

Asian Spiced Chicken and Beans

1 (15-ounce) can Navy beans, rinsed, drained

1 (15-ounce) can red beans, rinsed, drained

1 pound boneless, skinless chicken breast, cut into 1/2- inch cubes

3 large carrots, diagonally sliced

2-3 tsp minced garlic

2-3 tsp minced ginger or 1-2 tsp ground ginger

1 (14 1/2-ounce) can reduced-sodium, fat-free chicken broth (divided use)

2 Tbs cornstarch

1/2 tsp crushed red pepper

2 to 3 Tbs reduced-sodium soy sauce

4 cups cooked rice

Sliced green onions and tops as garnish

Chopped peanuts as garnish

Place beans, chicken, carrots, garlic, ginger and 1 1/2 cups chicken broth in slow cooker, and stir well. Cover and cook on low until beans are tender, 51/2 to 6 hours.

Turn slow cooker to high. Stir in combined cornstarch and remaining 1/2 cup chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes.

Stir in soy sauce.

Serve over rice; spinkle with green onions and peanuts.

Makes 6 servings.