INGREDIENTS
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2-3 pounds boneless, skinless chicken thighs
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2 tablespoons quick-cooking tapioca
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1 (10-ounce) jar sweet and sour sauce
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1 (16-ounce) package frozen broccoli stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts, and mushrooms)
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3 cups hot cooked rice or rice noodles