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I made a variation on this for dinner. I didn’t have time to do the crockpot since it was late afternoon by the time I started, so I put the vegetables and chicken in a pan and baked it in the oven at 415 for 30 minutes, leaving the chicken as whole cutlets. (I skipped the rice. And I used frozen pre-chopped multicolored pepper mix to save time but also it looked really pretty.) The ginger-sesame flavor was pleasant and not too strong, and we really enjoyed it! something a little different than our usual flavor profile. If I made it again I would use even more peppers and cabbage, since they were so delicious and were finished too quickly!
Hi Leah 😀
Crock pot recipes, in general, are so convenient. Playing around with the recipe is also fun- if you don’t have time in the morning to prep dinner for later… and I’m sure the ginger sesame flavor adds an interesting new flavor to the regular dinner rotation.
Crock pot Asian ckn I made this for Sunday nite I put it up on high like 4pm thinking would b ready. After 2 hrs on high was totally raw cubed chicken. Cooked on high anoth couple hrs mayb 5 total had a taste saving 4 tonight absolutely delicious and so easy no sauteeing anything. Eye pleasing as well! Wonder if crock pots vary.