Description
This crockpot spicy Asian chicken recipe is a simple and healthy dinner option for your busy weekdays or weekends and comes in at less than 350 calories per serving.
Ingredients
Scale
- 1 pound chicken breast, thawed
- ¼ cup of corn starch
- 7–8 mushrooms, rinsed
- 5–6 carrots, peeled
- fresh cilantro
- sesame seeds (optional)
For the sauce:
- ½ cup chicken broth
- ½ cup low sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- ½ teaspoon crushed red pepper flakes (x 2 or 3 if you like spice!)
Instructions
- Rinse chicken breasts and trim off all fat as best you can. Slice into approximately 2 inch long pieces, about ¼” to ½” thick.
- Add chicken breast to a tupperware with lid or ziplock with the corn starch and shake to coat completely.
- Slice the mushrooms thinly. Slice the carrots into medallions; I like to slice mine at an angle.
- Mix all ingredients for sauce together in the crockpot.
- Stir chicken into sauce. Then layer with carrots, then mushrooms.
- Cook on low for 4 hours.
- Stir all ingredients together into the crockpot to coat veggies with sauce.
- Serve with either rice or quinoa, with fresh cilantro and sesame seeds on top.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Dinner
Nutrition
- Serving Size: ¼ recipe
- Calories: 339
- Sugar: 16 g
- Sodium: 1316 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 65 mg