Ingredients
- 2 cups chicken broth
- ½ cup lite soy sauce
- ⅓ cup rice vinegar
- ¼ cup cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- ¾ teaspoon coarse black pepper
- 2 pounds chicken tenders
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 2 cups broccoli flowerets
- 1 cup coarsely chopped walnuts
- Cooked farro
Directions
- In a slow cooker crock, combine chicken broth, soy sauce, rice vinegar, cornstarch, hoisin sauce, sesame oil and black pepper. Add chicken and stir until chicken is coated with mixture.
- Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours.
- Add bell peppers and stir until blended. Top with broccoli (do not stir) and cover, cooking another 20 to 30 minutes or until broccoli is crisp-tender.
- Stir before serving. Serve with cooked farro and sprinkle with walnuts.
Serves: 4
