Teriyaki Chicken

INGREDIENTS:

2 pounds chicken breasts, boneless and skinless

1 16-oz package mixed frozen vegetables with water chestnuts

2 tablespoons quick-cooking tapioca

1 cup chicken broth 1/4 cup brown sugar

1/4 cup teriyaki sauce 2 tablespoons dry mustard

1 1/2 teaspoons grated orange peel

1 teaspoon ground ginger hot cooked rice

PREPARATION:

Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Add frozen vegetables to crockpot and sprinkle with the tapioca. Place chicken atop the vegetables. Combine the remaining ingredients, except rice, in a small bowl; stir to blend well.

Pour over chicken. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Serve over hot cooked rice. Serves 4 to 6.