Ingredients
16 Oz package broccoli stir fry blend (broccoli, carrots, onion, red peppers, celery, water chestnuts & mushrooms)
2 tablespoons tapioca flour
1 pound skinless, boneless chicken breast halves, cut into 1– inch pieces
¾ cup chicken broth
½ cup low-sugar orange marmalade
2 tablespoons teriyaki sauce
2 tablespoons coconut aminos
1 tablespoon swerve brown sugar replacement
1 teaspoon dry mustard
½ teaspoon ground ginger
Instructions
In a 3 ½ or 4-quart slow cooker place frozen vegetables. Sprinkle tapioca flour over the vegetables and stir. Place the chicken pieces on top of the vegetable mixture.
To make the orange sauce combine in a small bowl, chicken broth, low-sugar orange marmalade, teriyaki sauce, coconut aminos, swerve brown sugar replacement, dry mustard, and ginger. Use a fork and stir it till it is well combined. Pour sauce over chicken pieces.
Cover and cook on low heat for 4 to 5 hours or on high heat setting for 2 to 2 ½ hours.
Notes
Garnish with cashews, green onions, and orange slices if desired.
Nutrition
- Serving Size: 4
- Calories: 368
- Sugar: 17g
- Sodium: 573mg
- Fat: 4.6g
- Saturated Fat: 1.6g
- Carbohydrates: 47.8g
- Fiber: 3.1g
- Protein: 28.3g