This recipe is from the little recipe book that comes with my Rival Crock-Pot. While putting things back in my remodeled kitchen I found the little cookbook and thought a few of the recipes looked good. This one is a keeper.
1 T oil
1 1/2 lbs skinless, boneless chicken breast cut into 1-in pieces
4 carrots, thinly sliced
4 green onions, sliced
3 stalks celery, sliced
1 cup chicken broth
1 T sugar
1/3 c soy sauce
1/4 t crushed red pepper flakes
1/4 t ground ginger (be LIBERAL)
1 clove garlic, minced (be LIBERAL)
8 oz. bean sprouts
1 8oz can water chestnuts, drained (you could add more)
1/4 c cornstarch
1/4 c water
In a large skillet, heat the oil and brown the chicken pieces.
Place the chicken in the slow cooker and add the remaining ingredients, except for the cornstarch and water.
Stir to combine. (Forgot to! ;) )
Cover; cook on low for 6 to 8 hours.
In a small bowl, stir cornstarch into cold water until dissolved. Stir the liquid into the stoneware. Place the cover slightly ajar on the stoneware and cook until thickened (about 15 to 30 minutes).
Serve the chow mein with noodles or rice. We served over brown rice.