Ingredients :
1 large onion
1 red pepper
3 peeled carrots
2 celery sticks
1 pound boneless, skinless chicken breasts, cut into pieces
1 tablespoons chopped ginger
2 cloves crushed garlic
1/4 cup reduced sodium soy sauce
1/4 cup orange juice
1 teaspoon cornstarch
1 teaspoon water
Preparation Method :
1. First prepare the vegetables. Cut the onion in half, and then slice off one end. Now, peel off the outer layer. Now, by cutting vertically and then across, dice the onion.
2. Take the red pepper, cut it in half, and remove the seeds. Slice the pepper into thin strips, and then chop them into small pieces.
3. Next, cut the celery into slices, and then into small pieces.
4. For the carrots, cut them into thirds, and then quarter each section lengthwise. Combine the Ingredients in the CrockpotNow, spray the crockpot with cooking spray. Place the vegetables on the bottom.
5. In a separate bowl, combine the chopped ginger, crushed garlic, orange juice, and soy sauce.
6. Next, take the sliced chicken breasts and lay them in the crockpot on top of the vegetables. Then pour the sauce mixture over everything. Cook the Asian Crockpot ChickenStart cooking by placing the crockpot on
high for 1 hour, then cook on low for an additional 4-6 hours.
7. About 30 minutes before it's finished, mix the cornstarch and water to make a thickening solution. Add it to the pot and mix it up.
8. Cook for the last 30 minutes, and you'll see this will thicken the juices.
9. Eat the chicken by itself or on top of some brown rice.
