2 pounds boneless, skinless chicken thighs, cut into strips
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 can (19-ounce) pineapple chunks, undrained
1 can (8-ounce) sliced water chestnuts, drained
1 medium-sized red bell pepper, cut into 1/4-inch strips
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 cup cornstarch
4 scallions (green onions), sliced diagonally
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 can (19-ounce) pineapple chunks, undrained
1 can (8-ounce) sliced water chestnuts, drained
1 medium-sized red bell pepper, cut into 1/4-inch strips
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 cup cornstarch
4 scallions (green onions), sliced diagonally
In a 4-quart electric slow cooker, combine chicken, ginger, garlic powder, and black pepper; mix well. Stir in pineapple chunks with juice, the drained water chestnuts, bell pepper strips, and chicken broth.
Cover, and cook on low setting for 6 hours.
In a small bowl, combine soy sauce, vinegar, and cornstarch; mix until smooth then stir into chicken mixture. Add scallions, and serve.
Yield: 4 servings
Note: This is one of my old Mr. Food recipes.
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