I wouldn't make this in the crockpot, because, it doesn't need to cook long.
Jan
----- Original Message -----
From: "gail johnson" <[email protected]>
To: <[email protected]>
Sent: Wednesday, April 21, 2010 11:08 PM
Subject: [CnD] forgot to include the recipe
Here is the recipe I want to adapt for the Crockpot.
Asian Glazed Chicken & Stir Fry Vegetables
Recipe By :Campbells Soup Company
Serving Size : 4
-------- ------------ ----------------------
3 tablespoons cornstarch
1 can nonfat chicken broth -- (1 3/4 cups)
1/3 cup honey
1/4 cup cider vinegar
2 tablespoons soy sauce
1/8 teaspoon crushed red pepper
4 skinless boneless chicken breast halves
1 cup thinly sliced carrots
8 ounces sliced waterchestnuts -- drained
2 cups snow peas
4 cups cooked white rice
OR
brown rice
MIX cornstarch, broth, honey, vinegar, soy and pepper.
COOK chicken in nonstick skillet until browned.
ADD cornstarch mixture, carrots and water chestnuts. Cook until mixture
boils and thickens, stirring. Cover and cook over low heat 5 min. or
until done. Stir in peas. Serve with rice.
--
Hank & Gail Johnson
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http://www.hgwickless.scentsy.us
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