6 Boneless Skinless Chicken Breasts, cut into 1" chunks
1 Cup Sliced Mushrooms
3 Green Onions, Sliced
1/4 Cup Soy Sauce
2 Teaspoons Grated Gingerroot
1/2 Cup Chicken Broth
1/4 Teaspoon Salt
1/2 Teaspoon Pepper
1-9oz Can Sliced Bamboo Shoots, drained
1/2 Cup Cashews, Toasted
1/2 Cup Chinese Pea Pods
2 Tablespoons Cornstarch
3 Tablespoons Water
Hot Cooked Rice
Instructions
Place chicken, mushrooms, green onions, soy sauce, ginger, broth and salt and pepper in crock pot, cover and cook on low setting for 4 hours. Add bamboo shoots, cashews and pea pods. Turn controll on high setting.
In small bowl disolve cornstarch in water. Stir into chicken mixture. Cover and cook an additional 30 minutes, stirring at least once.
Serve over hot cooked rice.
Originally Submitted
9/1/2008
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You can add this Slow Cooker Cashew Chicken recipe to your own private DesktopCookbook.
