16 oz. pkg. frozen broccoli, carrots & water chestnuts
2 T. quick cooking tapioca
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
1/4 c. chicken broth
3 T. orange marmalade
2 T. teriyaki sauce
1 t. dry mustard
1/2 t. ginger
2 c. cooked rice, hot
Place vegetables in lined or sprayed crockpot. Sprinkle tapioca over top. Stir. Place chicken on vegetables. Combine broth, marmalade, teriyaki, mustard and ginger. Pour over chicken. Cover. Cook on low 4-5 hours. Serve over hot rice.
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