Ginger Chicken and Quinoa Stew
This Asian-inspired one-pot chicken dinner is healthy and tasty. You can serve it hot, cold or at room temperature. &mash; Doris Kwon, Newport Coast, California
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup quinoa, rinsed
- 1 medium onion, cut into 1-inch pieces
- 1 medium sweet yellow pepper, cut into 1-inch pieces
- 1 medium sweet red pepper, cut into 1-inch pieces
- 2 cups chicken broth
- 1/2 cup honey
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup mirin (sweet rice wine) or sherry
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1/4 to 1 teaspoon crushed red pepper flakes
- 1 can (8 ounces) unsweetened pineapple chunks, drained
- 3 green onions, thinly sliced
- 2 teaspoons sesame seeds
Directions
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1Place chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a medium bowl, whisk broth, honey, soy sauce, mirin, ginger, garlic and red pepper flakes; pour into slow cooker.
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2Cook, covered, on low 3-1/2 to 4 hours or until chicken is tender. Serve with pineapple, green onions and sesame seeds.
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