Slow Cooked Asian Chicken with Rice and Broccoli

This nutritious and filling family meal from the 28 Day Weight Loss Challenge is a great example of a recipe that can be cooked in bulk, to provide other meals later in the week!

Packed with lean protein and delicate Asian flavours, this delicious recipe  will provide 3 containers of Asian Chicken which to be enjoyed  in 3 healthy ways. The first of which is paired with rice and broccoli for a healthy and family friendly dinner.

At only 477 calories per serve, this is a great option for dinner if you are watching our weight.

Use the left over Asian Chicken for Satay Chicken Noodles and Asian Rice Paper Rolls in the Healthy Mummy App!

The 28 Day Weight Loss Challenge has over 6000 family and budget friendly recipes in the Healthy Mummy App, so you never feel deprived of the wholesome meals you love.

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Slow Cooked Asian Chicken with Rice and Broccoli – Perfect for Bulk cooking!

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Ingredients

• 3000 grams chicken breast fillets
• 3/4 cups tamari gluten free soy sauce
• 3/4 cups honey
• 6 cloves garlic minced
• 3 tsp fresh ginger
• 1/4 cup lime juice
• 3 tbsp cornflour, mixed with a little water to form a paste
• 1 cup brown rice uncooked
• 5 cups broccoli cut into florets
• 2 spring onions, finely sliced to garnish
• 2 tbsp black or white sesame seeds to garnish

Ingredients 3000 grams chicken breast fillets 3/4 cups tamari gluten free soy sauce 3/4 cups honey 6 cloves garlic minced 3 tsp fresh ginger 1/4 cup lime juice 3 tbsp cornflour, mixed with a little water to form a paste 1 cup brown rice uncooked 5 cups broccoli cut into florets 2 spring onions, finely sliced to garnish 2 tbsp black or white sesame seeds to garnish

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Instructions

To Make the Bulk Slow Cooked Asian Chicken

1. Place chicken breast in the bottom of your slow cooker.

2. Add soy sauce, honey, ginger, garlic and lime juice by pouring over the chicken.

3. Set your slow cooker to high and cook for 4 hrs.

4. Add cornflour mix and stir through, cook for 5 minutes longer.

5. Once chicken is cooked, divide between three, placing two thirds of the chicken in containers and removing half of the liquid from the slow cooker to place into a separate container.

6. Allow to slightly cool before placing these containers in the fridge. These can be used for other meals.

To make the Asian Chicken with Rice & Broccoli:

1. Add the third of the chicken that was remaining in the slowcooker and the remaining slow cooker liquid to a frying pan, shred the chicken with two forks and simmer over a medium heat for around 5 minutes or until liquid is reduced.

2. Cook rice according to packet instructions and steam or boil the broccoli until tender.

3. Divide between rice, broccoli and asian chicken between 5 bowls, garnish with spring onion and sesame seeds.

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