Sichuan Chicken with Green Beans Recipe
Daily Value: 42%
|Folic Acid (B9)||125µg||31%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||7g||0%|
Exclusive from The Daily Meal
This recipe is super easy. You can prep everything in advance. The night before, I washed the green beans, snapped the ends off, and bagged them. I also had the chicken and vegetables ready and once I cooked them for a few minutes in the skillet, I put them in the Crock-Pot with the broth and other spices. In the morning I just took it out of the refrigerator and plugged in the slow cooker! When I got home, I started the rice and added the green beans and remaining spices to the slow cooker while my rice cooked.
See all slow cooker recipes.
- 2 teaspoons sesame oil
- 1/2 pound boneless skinless chicken, cut into 1-inch cubes
- 1 onion, sliced into thin wedges
- 2 carrots, sliced into matchsticks
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 cup chicken broth
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon dry sherry
- 1/2 teaspoon red pepper flakes
- 1 cup rice
- 1 pound fresh green beans, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons sesame seeds
Heat the sesame oil in a skillet. Add the chicken, onion, carrots, ginger, and garlic powder to the oil. Cook for a few minutes, just allowing the flavors to mix together and the chicken to barely cook. Transfer to the slow cooker, and add the chicken broth, soy sauce, dry sherry, and red pepper flakes. Cook on low for 6-8 hours.
When ready to serve, start your rice. Add the green beans, salt, pepper, and sesame seeds to the slow cooker. Stir and allow the green beans to steam in the slow cooker until the rice is ready. Serve over rice. Enjoy!
Special Designations: Kid-friendly