7 Chicken Breasts
2 tbsp corn starch
1/4 cup brown sugar
2 tbsp soy sauce
2 tbsp lemon juice
1/2 tsp ground ginger
1/8 tsp ground red pepper
1 16 oz can pineapple slices, drained
1 15 oz can mandarin oranges, drained
3/4 cup toasted almonds
Mix corn starch and brown sugar. Add soy sauce, lemon juice, ginger,and red pepper. Mix all together and add fruit. Rinse chicken, drain and pat dry. Cut into bite size pieces. Add to other ingredients and stir lightly.
Place in a gallon size freezer bag. Place in another freezer bag. Tuck directions in between. Place in large cereal box for freezing. Separate almonds into a sandwich bag. Tape on outside of bag.
Thaw chicken mixture. Place in slow cooker. Cover and cooke on low for 4-5 hours (or high 2-3 hours). You can add green pepper chunks in the last hour of cooking. To spoon, serve over steamed rice and top with toasted almonds.