2- chicken breasts 2-teaspoons minced ginger 1/4-cup ginger liquer
1/4-cup chopped onion 2-teaspoons sriracha sauce 1-teaspoon minced garlic
1-cup orange juice 1/4-cup soy sauce 1-Table spoon corn starch
1-cup rice 1- bag of mixed vegetables
I use crock pot liners to keep clean up to a minimal. I hate to scrub a crock pot after it’s been cooking all day. So my first step is to place a liner in the pot.
Cook chicken, orange juice, seasoning in crock pot on low heat for several hours. I put it on in the morning before going to work.
When I come home I make a pot of rice. Two cups of water to one cup of rice, in a medium saucepan over medium heat. Bring water to a boil. Then bring back to a simmer, cover with a lid, cook on lower heat 18 minutes or until tender.
Take the chicken from the crock pot and set aside. Make a slurry of corn starch and cold water (1 Table spoon corn starch to 1/4 cup water). Stir cooking juice and corn starch together and cook in a saucepan over medium heat. I like to add a package of frozen vegetable (California Mix with cauliflower, broccoli, carrots and sweet pea pods).
Shred chicken combine with sauce and spoon over rice for a delicious, easy Asian-inspired dish.
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