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Rachael Ray's 30-Minute Healthy Recipes

Crunchy Peanut Chicken and Asian Veggies - Crock Pot


* 1 (16 oz) pkg. frozen Asian vegetables
* 5 tsp soy sauce
* 3 tbsp crunchy peanut butter
* 2 C of orange juice
* 1 (16 oz)pkg chicken tenders
* optional: chopped peanuts to top servings


1. Place the vegetables into a large mixing bowl.
2. In separate bowl, mix together well the soy, peanut butter, and orange juice.
2. Add the sauce mixture to the vegetables and mix together well.
3. Pour into the crock pot.
4. Add the chicken to the crock pot and stir to incorporate well.
5. Cook covered 6 hours on low temperature.


If you have a hankerin' for your favorite Asian-inspired dish, this is one way to put it together in a snap. Frozen Asian-style vegetables are a great timesaver. Serve this with a sprinkling of chopped peanuts for a little added crunch and salty goodness.

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