eastiest chicken and biscuits

* from "crock-pot slow cooker recipes"

ingredients:

- 2 cups cooked chicken, cubed

- 1 can (10 3/4 oz) condensed cream of mushroom soup

- 1 can (10 3/4 oz) condensed cream of chicken soup

- 2 soup cans water

- 2 teaspoons chicken bouillon granules

- 1/2 teaspoon pepper

- 1 can (8-pack) refrigerated buttermilk biscuits

directions:

- combine chicken cubes, soups, water, bouillon, and pepper in the crock-pot/slow cooker. 

- cut biscuits into quarters; stir into the mixture.

- cover; cook on LOW for 4 to 6 hours, stirring occasionally, or until done.

chicken stir-fry

ingredients:

- 3 chicken breasts, cubed

- 1/2 tablespoon corn starch

- 16 oz frozen broccoli florets

- 1 cup shredded carrots

- sesame oil

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, minced

- 1 tablespoon corn starch

- 3 tablespoons honey

- 3 tablespoons soy sauce

- 1/2-1 cup chicken stock (depending on how saucy you want it)

- red pepper flakes (optional)

directions:

- coat the cubed chicken in the 1/2 tablespoon corn starch

- stir fry the coated chicken in about 1 tablespoon sesame oil until it starts to brown. remove from heat (put in another dish)

- in the same pan, stir fry the broccoli and carrots until tender.

- in a bowl, mix together the garlic, ginger, honey, soy sauce, chicken stock, red pepper flakes, and the rest of the corn starch.

- add the sauce and cooked chicken to the vegetables. 

- cook until sauce is thickened.

- serve over rice.