Teriyaki-Orange Chicken

Teriyaki-Orange Chicken

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
1. In a 3-1/2 or 4-quart slow cooker, combine frozen vegetables and tapioca. Add chicken pieces.
2. In a small bowl combine chicken broth, orange juice, orange marmalade, teriyaki sauce, and dry mustard. Pour over vegetable-chicken mixture in cooker.
3. 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.

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