Teriyaki Chicken

Photo: flickr user avlxyz

Ingredients

2 pounds boneless skinless chicken breasts

1 pkt mixed frozen vegetables with water

chestnuts - (16 oz)

(broccoli, carrots, water chestnuts)

2 tablespoons quick-cooking tapioca

1 cup chicken broth

4 tablespoons brown sugar

4 tablespoons teriyaki sauce

2 tablespoons dry mustard

teaspoon grated orange peel

(or 1 tspn dried grated orange peel)

1 teaspoon ground ginger

Hot boiled rice

Preparation

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.