Wednesday, October 12, 2011

Asian Chicken


1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 onion chopped
2 cloves garlic, minced
8 oz water chestnuts, canned, drained, sliced
4.5 oz whole mushrooms, jarred, drained
1/2 tsp ground ginger
4 to 6 chicken breasts, boneless
4 tbls hoisin sauce
1 tsp cayenne pepper

Place peppers, garlic, water chestnuts, mushrooms and ginger into stoneware, stir to blend. Place chicken breasts on top of vegetables. Drizzle with hoisin sauce and sprinkle with cayenne pepper. Cook on low for 8 hours or high for 4 hours.

This was pretty good. It had a great flavor. Because of the hoisin wings we made a week or so before this, we didn't have enough hoisin sauce. Wish we did, because it gave the chicken excellent flavor. We also didn't add the cayenne pepper because it makes my husband sick. This recipe is definitely a great new way to have chicken.

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