|Mushrooms||5 , sliced|
|Green onions||3 , sliced into 1/2-inch pieces|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Grated gingerroot||2 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Canned sliced bamboo shoots||8 Ounce, drained (1 Can)|
|Cashews||1⁄2 Cup (8 tbs), toasted|
|Chinese pea pods||1⁄2 Cup (8 tbs)|
|Cooked rice||1 Cup (16 tbs)|
1) In a slow cooker, place the chicken, add the green onions, soy sauce, gingerroot, broth, salt and pepper.
2) Cook covered on LOW for about 4 hrs; stir in the bamboo shoots, cashews and pea pods.
3) In a small bowl, dissolve the cornstarch in water and stir into the slow cooker; cook covered on HIGH for about 20-30 min or until slightly thick.
4) Serve immediately over the cooked rice.