Teriyaki-Orange Chicken
Recipe from Parents

Prepare this healthy dinner recipe ahead, then let it cook in the slow cooker until after work. Serve on brown rice to complete the meal.

Teriyaki-Orange Chicken

by 10  people

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  • 1  16  ounce package 
    frozen loose-pack broccoli, carrots, and water chestnuts
  • 2   tablespoons 
    quick-cooking tapioca
  • 1   pound 
    skinless, boneless chicken-breast halves or thighs, cut into 1-inch pieces
  • 3/4  cup 
    chicken broth
  • 3/4  cup 
    orange juice
  • 3   tablespoons 
    orange marmalade
  • 2   tablespoons 
    bottled teriyaki sauce
  • 1   teaspoon 
    dry mustard
  • 2   cups 
    hot cooked brown rice
In a 3-1/2 or 4-quart slow cooker, combine frozen vegetables and tapioca. Add chicken pieces.
In a small bowl combine chicken broth, orange juice, orange marmalade, teriyaki sauce, and dry mustard. Pour over vegetable-chicken mixture in cooker.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve with hot cooked rice.
Nutrition information
Per Serving: cal. (kcal) 338, Fat, total (g) 3, carb. (g) 46, fiber (g) 5, pro. (g) 31, calcium (mg) 32, Percent Daily Values are based on a 2,000 calorie diet
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