Beef

Ginger Chicken and Quinoa Stew

Flavorful
Description

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
  1. Place 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.
  2. Cook, 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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