1/2

cup sweet orange marmalade

1

tablespoon chili garlic sauce

1

package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces

2

tablespoons cornstarch

2

tablespoons soy sauce

2

tablespoons chopped fresh cilantro

2

cups cooked white rice

1

Spray 2 1/2- to 3-quart slow cooker with cooking spray. In small bowl, mix marmalade and chili garlic sauce. Add chicken and marmalade mixture to slow cooker, mixing to thoroughly coat chicken with marmalade mixture. Cover and cook on Low heat setting 1 1/2 hours.

2

In small bowl, mix cornstarch and soy sauce; stir into slow-cooker mixture. Cover and cook on High heat setting 30 to 40 minutes or until chicken is no longer pink in center and sauce is thickened and bubbly around edges.

3

Remove from slow cooker; sprinkle with cilantro. Serve with rice.