Asian Chicken Stew

Asian Chicken Stew

3 medium-size sweet potatoes, peeled and cut into 1-inch cubes
2 pounds boneless, skinned chicken thighs, cut into 1-inch pieces
1 medium-size sweet red pepper, cored, seeded and cut into thin strips
4 cups shredded green cabbage
1 onion, thinly sliced
2 cans (14-1/2 ounces each) chicken broth
1 can (13-1/2 ounces) coconut milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 package (2.9 ounces ) Thai peanut salad-dressing mix
2 packages (3.5 ounces each) Ramen noodles, broken up

1. In slow cooker, layer in following order: sweet potatoes, chicken, red pepper, cabbage and onion.
2. Whisk broth, coconut milk, salt, pepper, garlic powder and ginger in bowl. Pour into slow cooker; cover.
3. Cook on low heat 7-1/4 hours; stir once halfway through if possible.
4. Remove 1-1/2 cups of liquid and discard. Ladle out another 1 cup liquid into small bowl. Whisk in peanut dressing mix; add back into slow cooker. Cover and cook on high for 30 minutes. Turn off heat.
5. Stir in noodles. Cover; let stand 15 minutes or until noodles are soft.

Stove-top variation for stew:
1.Proceed with Steps 1 and 2 above, using large saucepan instead of cooker. Cover; simmer 30 minutes, stirring once.
2. Proceed with Step 4, stirring the peanut-dressing mixture back into the saucepan. Simmer 10 minutes.
3. Add noodles, making sure they are completely immersed; simmer until noodles are tender, 6 minutes.

Original Link


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: