Ingredients
1 1/4
lb. boneless skinless chicken thighs, cut into 1/2-inch strips
2
tablespoons soy sauce
2
medium carrots, sliced (about 3/4 cup)
1
(8-oz.) can sliced water chestnuts, drained
1
(8-oz.) can pineapple chunks in unsweetened juice, drained, reserving juice
2
cups uncooked regular long-grain white rice
4
cups water
1/2
cup purchased sweet-and-sour sauce
2
teaspoons cornstarch
1
teaspoon grated gingerroot
1 1/2
cups fresh snow pea pods (about 6 oz.)
3
green onions, cut into 1-inch pieces, if desired
Preparation
In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
Cover; cook on low setting for 4 to 5 hours.
About 30 minutes before serving, cook rice in water as directed on package.
Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender. Serve chicken mixture over rice.
