Ingredients
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1½ pounds boneless, skinless Chicken
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¼ cup Honey
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⅓ cup Soy Sauce
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¼ cup Rice Vinegar
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1 teaspoon toasted Sesame Oil
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½ teaspoon minced fresh Garlic
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½ teaspoon minced fresh Ginger
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2 cups red Quinoa
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2 cups Chicken broth
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3–4 Scallions
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1 red Bell Peppers
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1 green Bell Peppers
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1 cup canned Pineapple
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2 tablespoons Cornstarch
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Cooked white Rice
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Slivered Scallions
Directions
The subtle sweetness of this sauce with the crunch of the red quinoa make this a memorable dish. The white rice gives the recipe a traditional flair, while the quinoa adds a healthier twist.
Steps
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1
Done
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Spray the insert of a 6-quart slow cooker with cooking spray. |
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2
Done
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Place the chicken in the slow cooker. |
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3
Done
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In a medium bowl, stir together the honey, soy sauce, vinegar, sesame oil, garlic, and ginger. Pour the mixture over the chicken. |
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4
Done
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Rinse the red quinoa under cool water until loose and separated and add to the slow cooker along with the broth; stir briefly. |
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5
Done
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Scatter the scallions and bell peppers over the chicken. |
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6
Done
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Cover and cook on High for 3 hours. |
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7
Done
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Stir in the pineapple and the cornstarch-water mixture, cover, and cook for 15 minutes more or until the sauce has thickened. |
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8
Done
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Serve over rice, garnished with slivers of scallion. |
