Crock Pot Cashew Chicken

Crock Pot Cashew Chicken

6 boneless skinless chicken breast halves, cut into 1″ strips

4 – 5 mushrooms, sliced

3 green onions, sliced into 1/2″ pieces

1/4 C. soy sauce

2 t. grated gingerroot

1/2 C. chicken broth

1/4 t. salt

1/2 t. pepper

1 (8 oz.) can sliced bamboo shoots, drained

1/2 C. cashews, toasted

1/2 C. Chinese pea pods

2 T. cornstarch

3 T. water

cooked rice

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 20-30 minutes or until thickened, stirring at least once.

Serve over cooked rice.