Preparation / Directions:
2 cups hot cooked rice
1. Rinse chicken , pat dry. Cut chicken int0 1-inch pieces 2. In a 4- or 5-quart crockery cooker place frozen vegetables. Sprinkle tapioca over vegetables. Place chicken pieces atop the vegetables. 3. For sauce, in a small bowl combine chicken broth, brown sugar, teriyaki sauce, mustard, orange peel and ginger. Pour sauce over chicken pieces. 4. Cover, cook on LOW-heat for 4 to 6 hours or on HIGH-heat setting for 2 to 3 hours. Serve with hot cooked rice. Serve 4.