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Slow Cooker Cashew/Ginger Chicken Recipe

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This recipe for Slow Cooker Cashew/Ginger Chicken, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Kassian
Added: Monday, December 18, 2006


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 gingerroot
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

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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