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–+ servings

Ginger Soy Chicken Beans

This Ginger Soy Chicken Beans recipe is a modern comfort food classic. With tender chicken, creamy beans, and a rich, aromatic sauce, it's a one-pot wonder that's perfect for busy weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 2 lbs boneless, skinless chicken breasts or thighs patted dry
Aromatics
  • 1 tbsp olive oil or sesame oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 2 inch fresh ginger peeled and finely grated
Sauce Ingredients
  • 1/2 cup low sodium soy sauce or tamari for gluten free option
  • 1/4 cup honey or maple syrup
  • 2 tbsp rice vinegar
  • 1 cup low sodium chicken broth
Beans and Thickener
  • 2 (15 ounce) cans cannellini or navy beans rinsed and drained
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
Optional Garnish
  • Sliced green onions
  • fresh cilantro
  • sesame seeds

Equipment

  • Slow Cooker
  • Large skillet,
  • - Whisk
  • cutting board,
  • Chef's Knife

Method
 

  1. Peel and finely grate the ginger. Mince the garlic cloves. Chop the yellow onion.
  2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with a pinch of salt and pepper. Add the chicken to the hot skillet and sear for 2 to 3 minutes per side, until it's lightly golden brown.
  3. Transfer the seared chicken to the bowl of your slow cooker. Add the rinsed and drained cannellini beans, chopped onion, minced garlic, and grated ginger.
  4. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, and chicken broth until the honey is fully dissolved. Pour this mixture over the chicken and beans in the slow cooker. Give everything a gentle stir to combine.
  5. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
  6. About 30 minutes before serving, whisk the cornstarch and cold water together to form a slurry. Gently stir this slurry into the slow cooker. Turn the heat to HIGH and cook for another 15 to 30 minutes, or until the sauce has thickened to your liking.
  7. Carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the sauce.
  8. Serve warm with your favorite sides, such as fluffy rice, creamy polenta, or steamed greens. Garnish with sliced green onions, fresh cilantro, and sesame seeds if desired.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 42gFat: 12gSaturated Fat: 3gCholesterol: 95mgSodium: 830mgPotassium: 920mgFiber: 8gSugar: 12gVitamin A: 150IUVitamin C: 8mgCalcium: 80mgIron: 4.2mg

Notes

This dish tastes even better the next day as the flavors continue to meld and deepen. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
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