1 tablespoon oil
1 1/2 pounds boneless, skinless chicken breasts,
cut into 1-inch pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 tablespoon granulated sugar
1/3 cup light soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 clove garlic, crushed
8 ounces bean sprouts
8 ounces water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water
Heat oil in skillet and brown chicken. Put chicken pieces in crock pot. 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 crock pot liquids. Keeping cover slightly ajar to allow
steam to escape, cook until thickened, about 15 to 30 minutes.
