©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Teriyaki Chicken

Teriyaki Chicken

2 lbs boneless skinless chicken breasts
1 (16 0z) frozen broccoli, carrots and water chestnuts
2 tbs cornstarch
1 cup chicken stock
4 tbs brown sugar
4 tbs teriyaki sauce
2 tbs dry mustard
1 1/2 tsp grated orange peel
1 tsp ground ginger

Hot cooked rice

Rinse chicken and pat dry. Cut chicken into 1 inch pieces. Place frozen veggies in the crock pot. Sprinkle with cornstarch. Place chicken pieces on top of veggies. In a small bowl mix chicken stock, brown sugar, teriyaki sauce, mustard, orange peel and ginger.

Pour sauce over chicken pieces. Cover; cook on low for 4 to 6 hours or high 2 to 3 hours.

Serve over hot cooked rice.

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