Teriyaki Chicken
By: Anonymous
Published: Sunday, February 14, 2010 - 1:57am

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

1 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. 2 Serve over rice. 3 This recipe yields 4 to 6 servings.