Published: by Absolutely Recipes, in the Birds recipes category.
2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
4 cups fresh broccoli florets
4 medium carrots, julienned
1 can (8 ounces) sliced water chestnuts, drained
6 garlic cloves, minced
3 cups reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 TBSPs brown sugar
2 TBSPs sesame oil
2 TBSPs rice vinegar
1/2 TSP salt
1/2 TSP pepper
1/3 cup cornstarch
1/3 cup water
Hot cooked rice
In a 4 or 5 quart slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic.
In a large bowl, mix next 7 ingredients; pour over chicken mixture.
Cook, covered, on low until chicken and broccoli are tender, 3-4 hours.
Remove chicken and vegetables; keep warm.
Strain cooking juices into a small saucepan; skim fat.
Bring juices to a boil.
In a small bowl, mix cornstarch and water until smooth; stir into cooking juices.
Return to a boil; cook and stir until thickened, 1-2 minutes.
Serve with chicken, vegetables and hot cooked rice.
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