Ginger Chicken and Quinoa Stew

Name: Ginger Chicken and Quinoa Stew
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Yield: 8 servings.
Ingredients: 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 1 cup quinoa, rinsed; 1 medium onion, cut into 1-inch pieces; 1 medium sweet yellow pepper, cut into 1-inch pieces; 1 medium sweet red pepper, cut into 1-inch pieces; 2 cups chicken broth; 1/2 cup honey; 1/3 cup reduced-sodium soy sauce; 1/4 cup mirin (sweet rice wine) or sherry; 1 tablespoon minced fresh gingerroot; 2 garlic cloves, minced; 1/4 to 1 teaspoon crushed red pepper flakes; 1 can (8 ounces) unsweetened pineapple chunks, drained; 3 green onions, thinly sliced; 2 teaspoons sesame seeds

This Asian-inspired one-pot chicken dinner is healthy and tasty. You can serve it hot, cold or at room temperature. &mash; Doris Kwon, Newport Coast, California

Ingredients

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 cup quinoa, rinsed
1 medium onion, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
2 cups chicken broth
1/2 cup honey
1/3 cup reduced-sodium soy sauce
1/4 cup mirin (sweet rice wine) or sherry
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 to 1 teaspoon crushed red pepper flakes
1 can (8 ounces) unsweetened pineapple chunks, drained
3 green onions, thinly sliced
2 teaspoons sesame seeds

Directions

Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a small bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and pepper flakes; pour into slow cooker.
Cook, covered, on low until chicken is tender, 3-1/2 to 4 hours. Serve with pineapple, green onions and sesame seeds.