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Teriyaki Chicken
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2 pounds chicken breasts, boneless and skinless
1 16-oz package mixed frozen vegetables with water chestnuts (broccoli, carrots, water chestnuts)
2 tablespoons quick-cooking tapioca
1 cup chicken broth
4 tablespoons brown sugar
4 tablespoons teriyaki sauce
2 tablespoons dry mustard
1 1/2 teaspoons grated orange peel (or 1 tsp dried)
1 teaspoon ground ginger
hot boiled rice
Rinse chicken and pat dry. Cut chicken into 1" pieces. In the Crock Pot place the frozen vegetables; sprinkle with tapioca. Place chicken on vegetables. Mix the remaining ingredients, except rice, together in a small bowl. Pour over chicken. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Serve over rice.
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