2 Whole Boneless Skinless Chicken Breast Halves
1 Tsp Salt
1 Tsp Crystallized Ginger -- minced
1 C Celery -- sliced
1 5 Oz Can Water Chestnuts -- drained & sliced
1 Onion -- sliced
2 C Chicken Bouillon
2 Tbs Soy Sauce
1 C Mushrooms -- sliced
1 Lb. Can Bean Sprouts -- drained
1/2 Cup Slivered Almonds
Cut chicken into strips about 2 in long and 1/2 in thick. Place in slow cooking pot w/salt, ginger, celery, water chestnuts, onion, bouillon, & soy sauce. Cover and cook on low 5-6 hours. Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes. Serve over hot rice. sprinkle w/almonds. Serve w/extra soysauce if desired.
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