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Crockpot: CROCKPOT ORIENTAL CHICKEN - Thanks Virginia!
2 BONELESS CHICKEN BREASTS (3 OZ. EACH)

1/2 C. LOW-SODIUM SOY SAUCE

8 OZ. CAN TOMATO SAUCE

1/4 C. PACKED BROWN SUGAR

2 CLOVES GARLIC, MINCED

1 MED. ONION, SLICED

1 T. SESAME SEEDS

1 T. CORNSTARCH

1 BAG FROZEN STIR-FRY VEGGIES


1. MINCE GARLIC. SLICE ONIONS INTO THICK SLICES. CUT CHICKEN INTO BITE SIZED PIECES.

2. INTO A CROCKPOT, ADD CHICKEN, SOY SAUCE, TOMATO SUCE, BROWN SUGAR, GARLIC, AND ONION.

COOK ON HIGH FOR 4 HOURS OR LOW FOR 7--8 HOURS.

3. ONE HOUR BEFORE CHICKEN IS DONE, ADD BAG OF FROZEN STIR-FRY VEGGIES.

4. WHEN CHICKEN IS COMPLETELY COOKED, REMOVE FROM THE CROCKPOT AND KEEP WARM.

5. ADD CORNSTARCH TO SMALL AMOUNT OF COLD WATER. ADD INTO HOT COOKING SAUCE. COOK ON HIGH UNTIL THICKENED AND BUBBLY (COVER REMOVED). ADD CHICKEN TO SAUCE AND SERVE OVER HOT STEAMING RICE. SPRINKLE WITH SESAME SEEDS TO GARNISH.

MAKES 3 SERVINGS/ 5 PTS. EACH



cblessum on 3/16/2008