Ingredients
or1.5 lbs chicken tenders
or1 cup low-sodium chicken broth
or1/4 cup low sodium soy sauce
or4 teaspoons cornstarch
or2 tsps sesame oil
or3 cloves of garlic, raw (9 g), minced
or1 tbsp minced fresh ginger
or½ teaspoon crushed red pepper
or2 cups cubed fresh pineapple
or1 large red bell pepper, cut into 1-inch pieces
or1 medium onion, cut into 1-inch pieces
orSliced scallions for garnish
Preparation
1.
Directions
Step 1
Coat a 5- or 6-quart slow cooker with cooking spray. Place chicken in one layer in the bottom of the cooker. Whisk broth, soy sauce and cornstarch in a measuring cup until smooth. Add sesame oil, garlic, ginger and crushed red pepper; stir to combine. Pour the mixture over the chicken, then scatter pineapple, bell pepper and onion over the top. Cover and cook on Low for 4 1/2 hours or on High for 2 hours.
Step 2
Remove the chicken and vegetables to a bowl. Transfer the liquid to a medium saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to about 1 cup, about 10 minutes. Coarsely shred the chicken; place the chicken mixture in a serving bowl. Add the sauce and stir to combine. Garnish with scallions, if desired.
Nutritional information
| Per 100 g | Per serving (440 g) | % DRI | |
|---|---|---|---|
| Energy | 81 kcal | 357 kcal | 18 % |
| Fat | 2 g | 8 g | 12 % |
| Fatty acids, total saturated | 0 g | 1 g | 7 % |
| Cholesterol | 30 mg | 133 mg | 44 % |
| Sodium | 200 mg | 879 mg | 37 % |
| Carbohydrate | 6 g | 27 g | 9 % |
| Sugars | 3 g | 13 g | remove |
| Fiber | 1 g | 3 g | 13 % |
| Protein | 10 g | 44 g | remove |
