Asian Chicken with Mandarin Oranges
Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH)
Yield: 6 servings
Ingredients
2 pounds boneless chicken breasts
1 small onion, thinly sliced
1⁄3 cup soy sauce
1⁄4 teaspoon salt, reduced sodium
1 small green bell pepper, sliced
1 head bok choy, cleaned and chopped
1 can (5 ounces) sliced water chestnuts, drained
1 can of baby corn, drained
2 tablespoons corn starch
1 can (11 ounces) mandarin oranges, drained and syrup reserved
2 cups chicken broth
6 cups brown rice
- Heat a non stick pan. Add chicken ( clunked), in batches if necessary, and cook, turning to brown all sides. Transfer to 4 1⁄2-quart slow cooker as it is browned.
- Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper, bok choy , baby corn and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over chicken.
- Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in chicken broth and pour over ingredients in slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
- Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.