1 cup Progresso® chicken broth (from 32-oz carton)
2 tablespoons soy sauce
1/2 teaspoon finely chopped gingerroot
2 tablespoons cornstarch
3 tablespoons cold water
1 cup sliced fresh mushrooms (3 oz)
1 cup snow (Chinese) pea pods Chow mein noodles, if desired
Instructions
Remove fat from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
In 3 1/2- to 6-quart slow cooker, place carrots, celery, onion, garlic and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken.
Cover and cook on Low heat setting 6 to 8 hours.
In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover and cook 15 minutes. Serve over noodles.
Originally Submitted
3/22/2010
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