Jenns Kopper Kitchen

Chicken Teryaki

Ingredients

  • 2 Pounds Boneless, Skinless Chicken Breasts
  • 1 (16oz) Package Mixed Frozen Vegetables with Chestnuts
  • 2 Tablespoons Quick Cooking Tapioca
  • 1 Cup Chicken Broth
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Teriyaki Sauce
  • 2 Tablespoons Dry Mustard
  • 1 1/2 teaspoons Grated Orange Peel (or 1 tsp. Dried)
  • 1 teaspoon Ground Ginger
  • Hot Cooked Rice or Pasta

Directions

Rinse chicken and pat dry, then cut into 1- inch pieces. Add frozen vegetables to crock pot and sprinkle with tapioca Place chicken on top of the vegetables and combine the remaining ingredients, except for the rice in a small bowl Blend well and pour over chicken. Cook on low 4 1/2 - 6 hours or on high for 2-3 hours, or until chicken is cooked through Cook your rice or pasta as normal on the stovetop and serve the teriyaki over the rice or pasta.