Slow Cooked Asian Chicken with Rice and Broccoli – Perfect for Bulk cooking!
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.
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This nutritious and filling Slow Cooked Asian Chicken family meal from the 28 Day Weight Loss Challengeis a great example of a recipe that can be cooked in bulk, to save time and money while providing the core portion of other meals later in the week!
Packed with lean protein and delicate Asian flavours, this delicious recipe uses 3 kilos of chicken and will provide 3 containers of Asian Chicken with each container serving 5.
These can be enjoyed in three 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 your weight.
You can either bulk cook this recipe to use with rice and broccoli OR 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 6,000 family and budget friendly recipes in the Healthy Mummy App, so you never feel deprived of the wholesome meals you love.
Slow Cooked Asian Chicken with Rice and Broccoli - Perfect for Bulk cooking!
3tbspcornflour, mixed with a little water to form a paste
5cupsbroccolicut into florets
2spring onions, finely slicedto garnish
2tbspblack or white sesame seedsto garnish
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To Make the Bulk Slow Cooked Asian Chicken
Place chicken breast in the bottom of your slow cooker.
Add soy sauce, honey, ginger, garlic and lime juice by pouring over the chicken.
Set your slow cooker to high and cook for 4 hrs.
Add cornflour mix and stir through, cook for 5 minutes longer.
Once chicken is cooked, divide the chicken and liquid between three containers.
Allow to slightly cool before placing these containers in the fridge. Each container serves 5, and can be used for other meals.
To make 1 container (5 serves) with Rice & Broccoli:
Add a third of the chicken 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.
Cook rice according to packet instructions and steam or boil the broccoli until tender.
Divide between rice, broccoli and asian chicken between 5 bowls, garnish with spring onion and sesame seeds.
One bowl is one serve.
447 calories per serve
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