Ingredients
1 cup chicken stock1 cup orange juice1 cup orange marmalade1/2 cup ketchup1/4 cup Dijon mustard2 tablespoons brown sugar2 tablespoons rice vinegar2 tablespoons reduced-sodium soy sauce1 tablespoon minced fresh gingerroot1 teaspoon garlic powder3/4 teaspoon crushed red pepper flakes2 tablespoons molasses, optional2 pounds boneless skinless chicken breasts, cut into 3/4-inch pieces1/2 cup cornstarch3/4 teaspoon salt1/2 teaspoon pepper1 large sweet red pepper, cut into 1-inch pieces2 cups fresh broccoli floretsHot cooked riceOptional toppings: chopped green onions, peanuts and fresh cilantro
Preparation
In a small bowl, combine the first 11 ingredients; stir in molasses if desired. In a 4-qt. slow cooker, combine chicken, cornstarch, salt and pepper; toss to coat. Top with red pepper. Pour stock mixture over top. Cover and cook on low for 4 hours or until chicken is tender.
Stir in broccoli. Cover and cook on high 30-40 minutes longer or until broccoli is crisp-tender. Serve with rice. Sprinkle with toppings of your choice.
