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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 tsp. grated gingerroot
1/2 c. chicken broth
1/4 tsp. salt
1/2 tsp. 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
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.
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