Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 2 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped gingerroot
  • 1 cup slivered almonds
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 1/4 cups Progresso™ chicken broth (from 32-oz container)
  • 5 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/4 cup white wine
  • 2 teaspoons sugar
  • 1 cup fresh snow pea pods
  • Hot cooked rice
  • Additional slivered almonds, if desired

Instruction

  • Spray 3 1/2- to 6-quart slow cooker with cooking spray. In large skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, stirring occasionally, until browned on all sides.
  • In slow cooker, place onion, garlic, gingerroot, 1 cup almonds and the water chestnuts. Add chicken. In small bowl, mix 1 cup of the broth and 3 tablespoons of the soy sauce; pour over chicken.
  • Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
  • In small bowl, mix cornstarch, wine, sugar, and remaining 1/4 cup broth and 2 tablespoons soy sauce with whisk until smooth. During last 15 minutes of cooking time, stir sauce and pea pods into chicken mixture. Serve over rice. Sprinkle with additional almonds.