Slow Cooker
Ginger Chicken with Toasted Almond Rice
Sesame Snow Peas and Carrots
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2½ lb bone in chicken thighs, skinned
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 3 Tbsp olive oil, divided
- 1 cup less sodium chicken broth
- 2 Tbsp minced ginger
- 1 tsp natural rice vinegar
- 1½ cups long grain brown rice, rinsed
- ½ cup sliced almonds, toasted
- 2 Tbsp chopped fresh parsley
- ½ tsp ground coriander
Instructions
- Sprinkle chicken with ¾ tsp each salt and pepper.
- Cook chicken in 2 Tbsp hot oil in a large skillet over medium-high heat 5 minutes or until browned. Transfer to a 5- to 7-quart slow cooker. Add broth and ginger.
- Cover and cook on LOW 6 to 7 hours or until chicken is done. Stir in vinegar.
- Cook rice according to package directions. Stir in nuts, parsley, 1 Tbsp oil, coriander, and ¼ tsp each salt and pepper.
Side Dish Ingredients
- 2 carrots, shredded
- ½ tsp pepper
- 1 lb snow peas, trimmed
- 2 tsp dark sesame oil
- 1 Tbsp olive oil
- 2 Tbsp less sodium soy sauce
Side Dish Instructions
- Add carrots, soy sauce, and pepper. Cook 1 minute, stirring constantly.
- Cook peas in hot olive oil in a large skillet over medium-high heat 4 minutes or until crisp-tender.
- Remove from heat. Stir in sesame oil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
475
|
76
|
551
|
| Fat (g) | 21 | 4 | 25 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 38 | 8 | 46 |
| Fiber (g) | 3 | 2 | 5 |
| T. Sugs (g) | 1 | 4 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
