Click on a category to see more recipes in this category
Ingredients
1 Tablespoon oil
1 1/2 Pounds boneless, skinless chicken breasts cut in 1" pieces
4 Carrots, thinly sliced
4 Green onions, sliced (include green portion)
3 Stalks celery, sliced
1 Cup low sodium chicken broth
1 Tablespoon sugar
1/3 Cup light soy sauce
1/4 Teaspoon crushed red pepper flakes
1/4 Teaspoon ground ginger
1 Garlic clove, crushed
8 Ounces bean sprouts
8 Ounces water chestnuts, sliced
1/4 Cup cornstarch
1/2 Cup water
Instructions
Heat oil in skillet and brown chicken; put chicken pieces in crockpot. Add all ingredients except cornstarch and water. Stir and cover; cook on LOW for 6 to 8 hours. Turn to HIGH. Combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crockpot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles. Note: May be doubled for 5 quart crockpot.