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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
  • Total Time
    Prep: 25 min. Cook: 3-1/2 hours
  • Makes
    8 servings

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

  • Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a small bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and pepper flakes; pour into slow cooker.
  • Cook, covered, on low until chicken is tender, 3-1/2 to 4 hours. Serve with pineapple, green onions and sesame seeds.
Nutrition Facts
1 cup: 373 calories, 10g fat (3g saturated fat), 77mg cholesterol, 696mg sodium, 43g carbohydrate (26g sugars, 3g fiber), 26g protein.

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