Teriyaki and Orange Chicken

Teriyaki and Orange Chicken

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From: Diabetic Living Magazine

Why order takeout when you can make your own orange chicken? It take only 15 minutes to prepare and then your slow cooker does the rest of the work.

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
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  • 1 16-ounce package frozen loose-pack broccoli, carrots, and water chestnuts
  • 2 tablespoons quick-cooking tapioca
  • 1 pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
  • ¾ cup reduced-sodium chicken broth
  • 3 tablespoons low-sugar orange marmalade
  • 2 tablespoons bottled light teriyaki sauce
  • 1 teaspoon dry mustard
  • ½ teaspoon ground ginger
  • 2 cups hot cooked brown rice

Preparation

  • Prep

  • Ready In

  1. In a 3½- or 4-quart slow cooker combine frozen vegetables and tapioca. Add chicken.
  2. In a small bowl combine chicken broth, orange marmalade, teriyaki sauce, dry mustard, and ginger. Pour over mixture in cooker.
  3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 ½ hours (see Tip). Serve with hot cooked rice.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 320 calories; 2 g fat(1 g sat); 5 g fiber; 41 g carbohydrates; 32 g protein; 9 mcg folate; 66 mg cholesterol; 8 g sugars; 2,784 IU vitamin A; 22 mg vitamin C; 23 mg calcium; 1 mg iron; 432 mg sodium; 279 mg potassium
  • Nutrition Bonus: Vitamin A (56% daily value), Vitamin C (37% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ starch, 1 other carbohydrate, 1 vegetable

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