Cashew Chicken

6 boneless skinless chicken breast
    halves, cut into 1-inch strips
4-5 mushrooms, sliced
3 green onions, sliced into 1/2-inch pieces
1/4 cup soy sauce
2 teaspoons grated gingerroot
1/2 cup chicken broth
1/4 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup Chinese pea pods
2 tablespoons cornstarch
3 tablespoons water
Cooked rice

Place chicken and mushrooms in a crock pot. Add green onions, soy sauce, ginger, broth, salt and pepper. Cover and cook on LOW about 4 hours.

Add bamboo shoots, cashews and pea pods. Turn control to HIGH.

In a small bowl, dissolve cornstarch in water. Stir into chicken mixture in cooker. Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once.

Serve over cooked rice.