This simple riff on Chinese chicken proves you can savor the take-out taste you crave while still eating right.
—CONNIE KRUPP RACINE, WI
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 8 SERVINGS
2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
4 cups fresh broccoli florets
4 medium carrots, julienned
1 can (8 ounces) sliced water chestnuts, drained
6 garlic cloves, minced
3 cups reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup water
Hot cooked rice
1. In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix the next seven ingredients; pour over the chicken mixture. Cook, covered, on low until the chicken and broccoli are tender, 3-4 hours.
2. Remove chicken and vegetables; keep warm. Strain the cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into the cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken, vegetables and hot cooked rice.
To freeze: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.