Slow-cooked Asian Chicken With Grapefruit Sauce
1 16oz. pkg. frozen stir-fry vegetable mix
(broccoli, baby carrots, pea pods, water chestnuts)
1lb skinless, boneless chicken breast halves cut into 1-inch pieces
3/4 cup chicken broth
3 tbsp. grapefruit marmalade
2 tbsp. bottled teriyaki sauce
1 tbsp. grapefruit juice
1 tsp. dry Chinese mustard
1 tsp. 5-spice powder
1 tsp. cornstarch
1 tbsp. water
Place frozen vegetables in a 3 1/2 or 4qt. slow cooker. Place chicken pieces on top of vegetables. In a small bowl combine broth, marmalade, teriyaki sauce, grapefruit juice, mustard and 5-spice powder. Pour over chicken and vegetables. Cover; cook on low for 4 to 5 hours or on high heat 2 -2 1/2 hours. Remove meat and vegetables to a serving platter.
Combine cornstarch and water until well mixed. Stir into pot juices. If slow cooker is on low setting, reset to high. Stir frequently for a few minutes until pot juices are slightly thickened. Ladle over meat and vegetables.