I cooked this recipe for a family dinner. My grandkids wanted a change from the sliders they normally ask for. All of them voted for chicken as the base for the meal and the results were amazing. Our son could not stop eating he thought it was so good and Mom came over on her own the next day for left overs. You can’t go wrong with this one.
1 whole chicken (approximately 4 lbs before deboning) deboned and cut into bite sized chunks
4 - 5 mushrooms, sliced
3 green onions, sliced into 1/2″ pieces
1/4 C. soy sauce (low sodium)
2 tsp grated gingerroot
1/2 C. chicken broth
1/4 tsp salt
1/2 tsp pepper
1 (8 oz.) can sliced bamboo shoots, drained
1 Cup cashews, toasted
1 Cup Chinese pea pods
2 Tbsp cornstarch
3 Tbsp water
Place chicken, mushrooms, green onions, soy sauce, ginger, chicken broth, salt and pepper in the crockpot. Cook on low about 6 hrs. Add bamboo shoots, cashews and pea pods. Turn crock pot to HIGH. Mix cornstarch and water in separate bowl. Stir into crock pot. Cook on HIGH 20-30 minutes, stirring occasionally until sauce has thickened. Serve over rice.
As a final touch serve additional cashews separately to add as a condiment over the meal.