It’s time to grocery shop soon; my fridge looks like a left-over’s mecca of containers. You all know what that means- time for Momma to get crafty in the kitchen. I think we’ll fare well tonight, as I managed to get an Asian-inspired, sesame & ginger chicken with broccoli and potatoes brewing in my Crockpot. It’s a simple, easy recipe, with ingredients found in my freezer, pantry, and on my lazy Susan of spices. The whole meal fed my family of 3, with enough for a leftover lunch, costing about 10 bucks .
The main contenders
- 1lb of boneless skinless chicken breasts
- couple of splashes of organic, low sodium chicken broth
- half a bag of frozen broccoli
- 2 potatoes cut in cubes
Sauce it up
In a separate saucy bowl, mix:
- a few tablespoons of olive oil
- a few tablespoons of rice vinegar
Add enough of these guys to suit your palate:
- sesame seeds
- ginger powder
- onion powder
- garlic powder
- sesame oil
- spicy chili oil
Spray your Crockpot for easy cleaning, put the main contenders in first, then sauce it up. Set to low for about 6 hours. Serve with spicy rooster sauce, if you’re like me and have a tongue of fire.
If you’re not functioning with the bare minimum, get-your-butt-to-buy-groceries, array of ingredients, sub out fresh ginger and garlic for the powders. Add water chestnuts, cashews, celery, carrots, napa cabbage, or any other delicious veggies.