Chicken And Vegetables With Pineapple

• 1 1/4 lb skinless chicken thighs cut into 1/2" strips
• 2 tbl soy sauce
• 2 medium carrots, sliced about 3/4 cup
• 1 8oz can sliced water chestnuts, drained
• 1 8oz can pineapple chucniks in unsweetened juice, drained, reserving juice
• 2 cups uncooked regular long grain white rice
• 4 cups water
• 1/2 cup purchsed sweet and sour sauce
• 2 tsp cornstarch
• 1 tsp grated gingerroot
• 1 1/2 cups fresh snow pea pods about 6 oz
• 3 green onions, cut into 1" pieces

1. In a slow cooker combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
2. Cover; cook on low setting for 4-5 hours.
3. About 30 minutes before serving, cook rice in water as directed on package.
4. Meanwhile in small bowl, combine sweet and sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20-25 minutes or until pea pods are crisp tender. Serve chicken mixture over rice.

chicken, soy sauce, carrots, water chestnuts, pineapple, white rice, water, sour sauce, cornstarch, gingerroot, fresh snow, green onions

Taken from www.epicurious.com/recipes/member/views/chicken-and-vegetables-with-pineapple-50019476 (may not work)