Recipe by ilovechocolate
I found this recipe on southernfood.about.com and am posting it here for safekeeping.
Top Review by lazy gourmet
I really liked this! I doubled the recipe and OMG I've got enough leftovers for the next three nights, I think the original recipe is probably plenty for 4-5. It did taste like take out, which is what I was hoping for. I also used low sodium chicken broth to get the salt level down a bit and it came out great. I'll be keeping this recipe!
- 1 1⁄2 lbs boneless chicken breasts, cut into 1-inch chunks
- 1 tablespoon vegetable oil
- 1 1⁄2 cups celery, chopped
- 1 1⁄2 cups carrots, chopped
- 6 green onions, chopped
- 1 cup chicken broth
- 1⁄3 cup soy sauce
- 1⁄4 teaspoon ground red pepper (to taste)
- 1⁄2 teaspoon ground ginger
- 1 garlic clove, finely minced
- 1 (15 ounce) can bean sprouts, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 1⁄4 cup cornstarch
- 1⁄3 cup water
Directions See How It's Made
- In a large skillet, brown chicken pieces.
- Put browned chicken in the slow cooker.
- Add remaining ingredients except cornstarch and water. Stir. Cover and cook on LOW for 6 to 8 hours.
- Turn the slow cooker to HIGH .
- Mix cornstarch and water in a small bowl, stirring until dissolved and smooth. Stir into the slow cooker liquids.
- Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 20 to 30 minutes.
- Serve with rice or chow mein noodles. May be doubled for 5 quart slow cooker/Crock Pots.