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Categories:
chicken stock orange juice orange marmalade ketchup Dijon mustard brown sugar rice vinegar soy sauce fresh gingerroot garlic red pepper molasses chicken breasts cornstarch salt pepper sweet red pepper fresh broccoli florets rice green onions
Viewed: 26 - Published at: 5 years agoIngredients
- 1 cup chicken stock
- 1 cup orange juice
- 1 cup orange marmalade
- 1/2 cup ketchup
- 1/4 cup Dijon mustard
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon minced fresh gingerroot
- 1 teaspoon garlic powder
- 3/4 teaspoon crushed red pepper flakes
- 2 tablespoons molasses, optional
- 2 pounds boneless skinless chicken breasts, cut into 3/4-inch pieces
- 1/2 cup cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 large sweet red pepper, cut into 1-inch pieces
- 2 cups fresh broccoli florets
- Hot cooked rice
- Optional toppings: chopped green onions, peanuts and fresh cilantro
Method
- In a small bowl, combine the first 11 ingredients; stir in molasses if desired. In a 4-qt. slow cooker, combine chicken, cornstarch, salt and pepper; toss to coat. Top with red pepper. Pour stock mixture over top. Cover and cook on low for 4 hours or until chicken is tender.
- Stir in broccoli. Cover and cook on high 30-40 minutes longer or until broccoli is crisp-tender. Serve with rice. Sprinkle with toppings of your choice.
