. . . Chinese Kitchen Sink Chicken From Placentia
“The gang said I’ve done it again, so I thought I’d share it with you once more,” writes D. J. McClary, who created the Chicken Wings Pacifica recipe many years ago. The dish is done in a slow cooker and the vegetables and nuts retain crispness after cooking for hours.
CHINESE KITCHEN SINK CHICKEN
10 boneless chicken breast halves, skin removed
1/2 cup sliced celery
1 (8-ounce) can sliced water chestnuts, drained
1/2 pound fresh bean sprouts
2 (4-ounce) jars mushrooms, drained
1/2 cup dry roasted cashews
1/4 cup sunflower seeds
Line bottom of large slow cooker with chicken. Place half of celery, water chestnuts, bean sprouts, mushrooms, cashews and sunflower seeds on top. Spoon half of Sauce on top. Repeat with remaining ingredients. Turn slow cooker to low and cook 6 to 8 hours or until chicken is tender. Makes 5 to 10 servings.
1 1/2 cups mayonnaise
1/4 teaspoon bottled Chinese spices
1 tablespoon lemon juice
2 tablespoons bottled teriyaki sauce
2 teaspoons dried onion flakes
Combine mayonnaise, Chinese spices, lemon juice, teriyaki sauce and onion flakes. Stir well.
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