GINGER ALMOND CHICKEN
2 Tbsppeanut oil
4boneless skinless chicken breast halves, cut into strips
1 largeonion, sliced
2 Tbspfinely chopped fresh ginger
1/4 cteriyaki sauce
1/4 corange juice
1 pkg(10-12 oz.) frozen stir-fry vegetables
1/3 csliced almonds
1/2 bunchscallions, slivered
1 tspgrated orange zest
How to Make GINGER ALMOND CHICKEN
- Coat your slow cooker with cooking spray. In a large skillet, heat the peanut oil over medium-high heat. Saute chicken until browned, about 5 minutes. Transfer to slow cooker.
- Stir together onion, ginger, teriyaki sauce, and orange juice in a small bowl. Coat chicken with mixture. Cover and cook on LOW setting for 2 hours, or until chicken is cooked through.
- Turn heat setting to HIGH and add vegetables. Cover. Cook 20 to 30 minutes longer, stirring once, until vegetables are crisp-tender.
- Stir in almonds, scallions, and orange zest. Serve over rice.