Chicken And Egg Salad

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Directions for: Slow Cooker Sweet and Sour Chicken with Rice and Baby Carrots

Ingredients

1 stalk celery

1 green pepper

1 medium onion

cup quick cooking minute tapioca (60 mL)

6 boneless, skinless chicken breasts (900 g or 2 lbs or 32 oz)

cup dark brown sugar (75 mL)

cup pineapple juice (drained juice from a 14 oz can)

4 tsp soy sauce (20 mL)

1 tsp prepared ginger in a jar (or 1/4 tsp ginger powder)

1 Tbsp sweet chili sauce (15 mL)

1 tsp minced garlic from jar (5 mL)

cup pineapple chunks (half of a 14 oz can) (150 mL)

2 cup basmati or white rice (625 mL)

5 cup water (1 qt)

cup pineapple chunks (remaining half of 14 oz can)

4 cup (450 g or 1 lb) frozen baby carrots

Directions

1. The night before
Chop celery. Thinly slice green pepper. Finely chop onion.
Place vegetables on bottom of slow cooker crock.
Sprinkle tapioca powder over vegetables.
Cut chicken into bite-sized pieces and place over vegetables.
Combine sugar, juice, soy sauce, ginger, sweet chili sauce and garlic clove. Mix together.
Add pineapple chunks. Pour mixture over chicken.

2. In the morning
Return crock, with cover, to outer liner of slow-cooker. Set on low heat. Cook for 8-10 hours.

3. When you arrive home
Add remaining pineapple chunks to slow cooker (or serve fresh).
Combine rice and water in a large microwave-safe pot. Cover and microwave at high 10 minutes, then medium 10 minutes.
Rinse carrots in colander under cold water. Place in a microwave-safe pot or casserole dish with lid. Cover and microwave at high for 5 minutes, then let stand.
When rice is done, microwave carrots at high for 2 additional minutes.

See more: Rice/Grain, Poultry, Dinner, Spring, Vegetables, Main, Quick and Easy, Chicken, Fall, Winter