1 tablespoon oil
1 1/2 pounds skinless/boneless chicken breasts, cut into 1-inch pieces
4 large carrots, thinly sliced (I julienned them)
4 green onions, sliced
3 stalks celery, sliced
1 cup chicken broth
1 tablespoon sugar
1/3 cup soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 clove garlic, minced
8 ounces bean sprouts
1 8-ounce can sliced water chestnuts
1/4 cup cornstarch
1/2 cup water (I used the balance of can of chicken broth)
Heat oil in skillet over medium-high heat, brown the chicken pieces. Put all ingredients, except cornstarch and water, in crock-pot. Cover and cook on low 6-8 hours.
Mix cornstarch and water, till cornstarch is dissolved. Stir into the liquid in crock-pot. Place cover slightly ajar on crock-pot and cook till thickened. Serve with chow mein noodles or rice.
** Recipe was in the little booklet that came with my crock-pot.
The younger kids thought it was too spicy. Next time I make this up I will try without the red pepper flakes for them.
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