Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients:
- 1 large onion, chopped
- 2 sticks celery, chopped
- 2 medium to large carrots, cut into thirds, then quartered lengthwise
- 1 red pepper, chopped
- 1 pound boneless, skinless chicken breasts, cut into pieces
- 1 tbsp fresh ginger, finely chopped
- 2 garlic cloves, crushed
- 1/4 cup reduced sodium soy sauce or tamari
- 1/4 cup orange juice
- 1 tsp cornstarch dissolved in 1 tsp water
Preparation:
Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and soy sauce. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add cornstarch slurry about 30 minutes before the end of cooking to thicken the juices.
Serves 4.
Per Serving: 183, Calories from Fat 15, Total Fat 1.6g (sat 0.4g), Cholesterol 65mg, Sodium 644mg, Carbohydrate 13.7g, Fiber 2.9g, Protein 28.4g
