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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 5 |
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Dorothy Hess of Hartwell, Georgia uses her slow-cooker to fix this stir-fry like supper. Adding the onions, pineapple and snow peas later in the process keeps them from becoming over-cooked. Ingredients:
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips |
1 tablespoon canola oil |
salt and pepper to taste |
1 can (8 ounces) pineapple chunks |
1 can (8 ounces) sliced water chestnuts, drained |
2 medium carrots, sliced |
2 tablespoons soy sauce |
4 teaspoons cornstarch |
1 cup sweet-and-sour sauce |
1/4 cup water |
1-1/2 teaspoons ground ginger |
3 green onions, cut into 1-inch pieces |
1-1/2 cups fresh or frozen snow peas |
hot cooked rice |
Directions:
1. In a large skillet, saute chicken in oil for 4-5 minutes; drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours or until chicken juices run clear.
2. In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and reserved pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5 minutes longer. Serve with rice. Yield: 5 servings.
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