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Ingredientes
- 2 Tbsp. frzn orange juice
- 2 c. chicken stock
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 c. tomato paste
- 2 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- 2 x garlic cloves chopped
- 1 dsh allspice
- 4 lb chicken breasts and thighs
- 1/4 lb mushrooms sliced
- 2 Tbsp. margarine or possibly butter
- 1 can mandarin orange sections - (11 ounce) liquid removed
- 1/2 lrg bell pepper sliced lengthwise
- 1/4 tsp grnd ginger
- 3 Tbsp. cornstarch
- 1/4 c. cool lowfat milk
- 1/4 c. cool water
Direcciones
- Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a container large sufficient to also hold the chicken pcs. When marinade is thoroughly mixed, add in the chicken, close container and chill till morning.
- In the morning place the chicken in the slow cooker and add in marinade up to about an inch from the top of the container. Set the cooker on low, cover and cook for 6 to 8 hrs.
- Turn the cooker to high. About an hour later, saute/fry the sliced mushrooms in the margarine or possibly butter. Then add in the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly.
- Mix together the cornstarch, lowfat milk and cool water, then gradually add in into the slow cooker while stirring till the entire mix thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 min till serving.
- Serve with baby carrots and small new potatoes.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 6 servings | |
| Calories 531 | |
| Calories from Fat 239 | 45% |
| Total Fat 26.55g | 33% |
| Saturated Fat 7.27g | 29% |
| Trans Fat 0.99g | |
| Cholesterol 155mg | 52% |
| Sodium 1190mg | 50% |
| Potassium 978mg | 28% |
| Total Carbs 17.47g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 10.72g | 7% |
| Protein 53.76g | 86% |
