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Asian Chicken Stew with Vegetables
Source: dLife

Spicy Thai stew made with lemongrass and coconut milk.

Rating:
Prep Time: 25 minutes
Cook Time: 7 hours
Difficulty: Easy
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Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories 336.0
Total Carbs 16.2 g
Dietary Fiber 5.0 g
Sugars 7.2 g
Total Fat 16.3 g
Saturated Fat 7.8 g
Unsaturated Fat 0.2 g
Potassium 596.5 mg
Protein 34.1 g
Sodium 181.1 mg
Dietary Exchanges
16.3 Fat, 2.7 Vegetables, 0.0 Starch, 0.0 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Cut chicken into 1 inch pieces.
  2. Place chicken in a 4 to 5 quart slow cooker and combine with cauliflower, carrots, onions, bamboo shoots, lemongrass, ginger, garlic and crushed red pepper. Pour chicken broth over mixture in cooker.
  3. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.
  4. Stir in coconut milk, snow peas, serrano peppers and lime peel. Cover and let stand for 15 minutes.

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