6 boneless skinless chicken breast halves, cut into 1 inch strips
4 to 5 mushrooms, sliced
3 green onions, sliced into 1/2 inch pieces
1/4 cup soy sauce
2 teaspoons grated ginger root
1/2 cup chicken broth
1/4 teaspoon salt
1/2 teaspoon pepper
1 8 ounce can sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup Chinese pea pods
2 tablespoons cornstarch
3 tablespoons water
Place chicken and mushrooms in a slow cooker. Add green onions, soy sauce,
ginger, broth, salt and pepper.
Cover and cook on low about 4 hours.
Add bamboo shoots, cashews and pea pods. Turn control to high. In a small bowl,
dissolve cornstarch in water. Stir into chicken mixture in cooker.
Cover and cook on high 20 to 30 minutes or until thickened, stirring at least
once. Serve over cooked rice.