Soy-glazed chicken with stir-fried vegetables

In a 4 - 6 qt crock pot, mix together:
1/2 cup brown sugar
3 Tbsp soy-sauce
3 Tbsp lemon juice
2 Tbsp Asian fish sauce
1 Tbsp grated fresh ginger
1/4 tsp crushed red pepper (optional)

Add:
1 1/2 lbs chicken (thighs or breasts) and turn to coat in above mixture

Cover and cook until chicken is tender, on low for 7 - 8 hours, on high for 4 - 5 hours.

Twenty minutes before serving prepare rice (we made ham fried rice).

Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 - 5 minutes.

Heat 1 Tbsp oil in a second large skillet over medium-high heat. Add:
3/4 lb snow peas
1 red bell pepper, sliced
4 scallions, cut into 2" lengths
2 cloves garlic, thinly sliced
1 cup chopped broccoli

Toss frequently until veggies are tender, 4 - 5 minutes. Season with pepper. Serve with chicken and rice drizzled with cooking liquid.