Teriyaki Chicken With Orange Sauce - cooking recipe

Ingredients

1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
1 (16 ounce) package frozen broccoli carrots and water chestnut mix (loose-pack)
2 tablespoons quick-cooking tapioca
3/4 cup chicken broth
3 tablespoons orange marmalade
2 tablespoons teriyaki sauce
1 teaspoon dry mustard
1/2 teaspoon ground ginger
2 cups hot cooked rice

Preparation

Cut the chicken breasts into 1-inch pieces.
Place the frozen vegetables in a 4-quart slow cooker.
Sprinkle the tapioca over the vegetables.
Place the chicken pieces over the vegetables.
In a small bowl, add the chicken broth, marmalade, teriyaki sauce, dry mustard, and ground ginger; stir to combine.
Pour the sauce over the chicken.
Cover and cook on LOW for 4-5 hours.
Serve over hot cooked rice.