This is why poultry features in so many Asian style recipes. It suits sweet flavors as well as savory ones and dishes like lemon chicken, which tend to be really sweet, are totally delicious. Not all meats suit a very sweet flavor but chicken is quite unique in that you can use pretty much any seasonings or sauce and it complements the flavor.
Adding an Asian Flavor to A Classic Crockpot Recipe
Stews and casseroles are crockpot classics but adding a sweet and sour flavor to a stew gives it a new, exciting dimension and will make a change from basic poultry stew recipes, which only feature the bird, vegetables, broth and perhaps some herbs. This vibrant sweet and sour stew will appeal to all ages, old and young, and is suitable to serve at any occasion.
The following recipe is simple to make and using a crockpot means the flavors will combine extra well. The bell peppers are added near the end so they come out crunchy rather than soggy. You can add chopped fresh asparagus instead of bell pepper if you like.
With the exception of dense vegetables like carrots and potatoes, vegetables do not need a lot of time to soften so a lot of crockpot recipes are made in two stages, with the dense vegetables and meat going in first and cooking in the sauce, and then the other vegetables being added later. This means everything will be done at the same time and nothing will be undercooked or overcooked.
Leave this recipe cooking all day while you are out at work and you will come home to a kitchen, which smells amazing, and a meal, which is nearly ready to eat. You just need to throw in the bell peppers and noodles for half an hour.
This recipe is great for feeding a hungry family and because it contains poultry, vegetables, a sauce and noodles, it is a one-pot meal and you do not need to serve anything with it.
What you will need:
- 18 oz jar sweet and sour sauce
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 cup thin egg noodles
- 1 chopped yellow bell pepper
- 1 chopped red bell pepper
- 8 oz can pineapple tidbits
- 1 chopped onion
- 9 oz baby carrots
- 2 tablespoons cornstarch
- 1 tablespoon finely diced ginger root
- 13 oz can chicken broth
How to make it:
Cut the bird into one inch pieces, then add it to a four or five quart crockpot with the onion, carrots, water, broth, sweet and sour sauce and ginger. Cover the slow cooker and cook for seven or eight hours on low or until the chicken is cooked and the vegetables are tender.
Drain the pineapple tidbits and combine the juice with the cornstarch to get a smooth mixture. Stir this into the chicken mixture in the slow cooker. Stir in the bell peppers, noodles, and pineapple. Cover the crockpot and cook the stew for half an hour on high or until the vegetables are al dente and the noodles are cooked.
Article Source: http://EzineArticles.com/expert/Christine_Szalay_Kudra/73485