Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-in. pieces4 cups fresh broccoli florets4 medium carrots, julienned1 can (8 ounces) sliced water chestnuts, drained6 garlic cloves, minced3 cups reduced-sodium chicken broth1/4 cup reduced-sodium soy sauce2 tablespoons brown sugar2 tablespoons sesame oil2 tablespoons rice vinegar1/2 teaspoon salt1/2 teaspoon pepper1/3 cup cornstarch1/3 cup waterHot cooked rice
Preparation
In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours.
Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
