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Teriyaki Chicken

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 lbs 908g / 32oz Boneless skinless chicken breasts

    2. 1 Mixed frozen vegetables with water Chestnuts - (16 oz) (broccoli, carrots, water chestnuts)

    3. 2 tablespoons 30ml Quick-cooking tapioca

    4. 1 cup 237ml Chicken broth

    5. 4 tablespoons 60ml Brown sugar

    6. 4 tablespoons 60ml Teriyaki sauce

    7. 2 tablespoons 30ml Dry mustard

    8. 1 1/2 teaspoons 7 1/2ml Grated orange peel (or 1 tspn dried grated orange peel)

    9. 1 teaspoon 5ml Ground ginger Hot boiled rice

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Rinse chicken and pat dry. Cut chicken into 1-inch pieces. In the crock pot place the frozen vegetables; sprinkle with tapioca. Place chicken on vegetables. Mix the remaining ingredients, except rice, together in a small bowl. Pour over chicken. Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours. Serve over rice. This recipe yields 4 to 6 servings.

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