Le 13 avril 2015, 09:00 dans Humeurs • 0
Pass up the takeout, and make your very own Asian dinner in the slow cooker — 15 minutes for prep is all the time you need.
I'm a busy mom and wife, and sometimes I need food that is not only fast but super easy too. I used some organic chicken breast I had on hand and added it to my slow cooker with fresh chopped vegetables and a tasty ginger-soy sauce to cook it in. It's as simple as that.
You can serve this dish over cooked white or brown rice or even quinoa, if desired. Garnish your plate with roasted cashews, thin-sliced green onions and fresh Thai basil. This makes great leftovers and is so much healthier than takeout, since you can control the ingredients.
Into the bowl of the slow cooker, place the diced chicken and vegetables.
In a bowl, combine all the ingredients for the sauce, and mix well.
Pour the sauce over the chicken and vegetables, and place the lid on the cooker. Set the timer to cook on low for 6 hours.
Divide the steamed rice among plates or bowls. Spoon the ginger chicken on top of the rice.
Garnish with roasted cashews, fresh cilantro and thinly sliced Thai basil. Best served warm.