Published: by Absolutely Recipes, in the Birds recipes category.
1 cup chicken stock
1 cup orange juice
1 cup orange marmalade
1/2 cup ketchup
1/4 cup Dijon mustard
2 TBSPs brown sugar
2 TBSPs rice vinegar
2 TBSPs reduced-sodium soy sauce
1 TBSP minced fresh gingerroot
1 TSP garlic powder
3/4 TSP crushed red pepper flakes
2 TBSPs molasses, optional
2 pounds boneless skinless chicken breasts, cut into 3/4-inch pieces
1/2 cup cornstarch
3/4 TSP salt
1/2 TSP 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
In a small bowl, combine the first 11 ingredients; stir in molasses if desired.
In a 4 quart 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.
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