Ingredients:

6 boneless skinless chicken breast halves, cut into 1″ strips
4 – 5 mushrooms, sliced
3 green onions, sliced into 1/2″ pieces
1/4 C. soy sauce
2 t. grated ginger root
1/2 C. chicken broth
1/4 t. salt
1/2 t. pepper
1 (8 oz.) can sliced bamboo shoots, drained
1/2 C. cashews, toasted
1/2 C. Chinese pea pods
2 T. cornstarch
3 T. water
cooked rice

Methods:

Place chicken and mushrooms in a slow cooker.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.