Ingredients
1 1/4 lb skinless chicken thighs cut into 1/2" strips
2 tbl soy sauce
2 medium carrots, sliced about 3/4 cup
1 8oz can sliced water chestnuts, drained
1 8oz can pineapple chucniks in unsweetened juice, drained, reserving juice
2 cups uncooked regular long grain white rice
4 cups water
1/2 cup purchsed sweet and sour sauce
2 tsp cornstarch
1 tsp grated gingerroot
1 1/2 cups fresh snow pea pods about 6 oz
3 green onions, cut into 1" pieces
Preparation
In a 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 4-5 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 20-25 minutes or until pea pods are crisp tender. Serve chicken mixture over rice.
